Crema Catalana

🔥 Prep

• Measure 500 ml of milk.
• Separate 4 egg yolks and place them in a bowl.
• Measure 100 g of granulated sugar.
• Measure 20 g of cornstarch.
• Prepare 1 cinnamon stick.
• Peel 1 lemon, removing only the yellow zest (avoid white pith) and set aside.

🔥 Cook

• 1. In a saucepan, combine the 500 ml milk, the cinnamon stick, and the lemon zest; heat over medium heat until just below boiling, about 5 minutes, then remove from heat and let steep for 2 minutes.
• 2. While the milk steams, whisk together the 4 egg yolks, 100 g sugar, and 20 g cornstarch in a separate bowl until smooth and pale, about 1 minute.
• 3. Slowly pour about ½ cup of the hot milk into the yolk mixture while whisking constantly to temper the eggs, then pour the tempered mixture back into the saucepan with the remaining milk.
• 4. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, approximately 8‑10 minutes; do not let it boil.
• 5. Remove the cinnamon stick and lemon zest; discard them. Pour the hot custard into 6‑8 ramekins, dividing evenly, then smooth the tops.
• 6. Let the ramekins cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.
• 7. Before serving, sprinkle an even layer of about 1 tsp of granulated sugar (≈4 g) over each custard.
• 8. Caramelize the sugar using a kitchen torch or under a broiler on high for 1‑2 minutes until a crisp, amber crust forms; watch closely to avoid burning.

🔥 Serve

• Serve the Crema Catalana chilled, with the caramelized sugar crust intact.
• Optionally garnish with a thin lemon zest twist or a few fresh berries for color.
• Pair with a glass of sweet Spanish dessert wine, such as Moscatel, or a cup of coffee.