World Flavors Cookbook

Crema Catalana

Catalonia's version of crème brûlée, flavored with cinnamon and citrus zest, with a characteristic burnt sugar crust.

Cuisine: Spain

Ingredients

• 500ml milk
• 1 cinnamon stick
• Peel of 1 lemon and 1 orange
• 4 egg yolks
• 100g sugar
• 20g cornstarch
• Extra sugar for the crust

Instructions

1. Infuse milk with cinnamon and citrus peels by bringing to a simmer.
2. Whisk yolks, sugar, and cornstarch. Slowly add the strained hot milk.
3. Cook over low heat, stirring constantly until thickened.
4. Pour into shallow clay dishes and chill for at least 4 hours.
5. Sprinkle with sugar and burn with a torch or iron until glass-like.