Crema Catalana with a Citrus Twist

Ingredients

• 4 cups (960ml) whole milk 4 cups (960ml) whole milk
• 1 cinnamon stick 1 cinnamon stick
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 6 egg yolks 6 egg yolks
• 1 cup (200g) granulated sugar, divided 1 cup (200g) granulated sugar, divided
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• Extra sugar for caramelizing the top Extra sugar for caramelizing the top

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 46g, 38g
• Protein: 8g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk, cinnamon stick, orange zest, lemon zest, and vanilla extract over medium heat until it reaches a gentle simmer. Remove from heat and let it steep for 10 minutes.
2. 2.
   In a mixing bowl, whisk together the egg yolks, half of the sugar, and cornstarch until well combined.
3. 3.
   Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
5. 5.
   Remove the saucepan from heat and discard the cinnamon stick. Pour the custard into individual ramekins or serving dishes and let them cool to room temperature.
6. 6.
   Once cooled, refrigerate the custards for at least 2 hours, or until set.
7. 7.
   Just before serving, sprinkle a thin layer of sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden crust.
8. 8.
   Allow the caramelized sugar to harden for a minute before serving. Enjoy!

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Lemon zest — Use fresh lemons and grate only the outer yellow part of the peel, avoiding the bitter white pith.
• Cinnamon stick — Choose a high-quality cinnamon stick for the best flavor. If you don't have a cinnamon stick, you can substitute with 1/2 teaspoon of ground cinnamon.

Tips & Tricks

• To achieve a smooth custard, strain the mixture before pouring it into the ramekins to remove any lumps or zest.
• For a stronger citrus flavor, you can add a few drops of orange or lemon extract to the custard mixture.
• If you don't have a kitchen torch, you can use the broiler setting in your oven to caramelize the sugar. Keep a close eye on it to prevent burning.

Serving advice

Serve the Crema Catalana chilled for the best experience. Garnish each custard with a small slice of orange or lemon zest for an extra touch of citrus aroma.

Presentation advice

Present the Crema Catalana in individual ramekins or serving dishes. The contrast between the creamy custard and the caramelized sugar crust creates an appealing visual appeal. Serve it with a sprinkle of powdered sugar on top for an elegant finishing touch.