NNutriGo
ID
spanishdessert· 6 servings

≈864 kkal · P 18.9g · L 67g · KH 46.2g (per recipe, TKPI estimate)

Crema Catalana

MBG-eligible

Crema Catalana
Photo: Takeaway, CC BY-SA 3.0 · wikimedia-commons

Ingredients

  • 1 liter whole milk
  • 200 g granulated sugar, divided
  • 6 large egg yolks
  • 40 g cornstarch
  • 1 cinnamon stick
  • 1 strip lemon zest (peeled wide, no white pith)
  • 1 strip orange zest (peeled wide, no white pith)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 60 g granulated sugar (for caramelizing)

Instructions

  1. 1Heat milk with cinnamon stick, lemon zest, orange zest, and 100 g sugar until just below boiling; remove from heat and infuse 15 minutes.
  2. 2Whisk egg yolks, remaining 100 g sugar, cornstarch, vanilla, and salt until pale and thick.
  3. 3Strain warm milk into yolk mixture gradually, whisking constantly to temper.
  4. 4Return mixture to saucepan; cook over medium-low heat, whisking constantly, until thickened and boiling gently for 1 minute.
  5. 5Remove from heat; strain through fine sieve into 6 ramekins. Cool to room temperature, then refrigerate at least 4 hours or overnight.
  6. 6Before serving, sprinkle each custard evenly with 10 g sugar. Caramelize using kitchen torch or under broiler until golden and crisp. Serve immediately.

Source: llm-generated