World Flavors Cookbook

Crema Catalana

Catalonia's answer to crème brûlée — a cinnamon and lemon-scented custard with a shatteringly thin burnt sugar crust.

Cuisine: Spain

Ingredients

• 1L whole milk
• 6 egg yolks
• 200g sugar
• 40g cornstarch
• 1 cinnamon stick
• Zest of 1 lemon
• 6 tsp sugar for caramelizing

Instructions

1. Heat milk with cinnamon stick and lemon zest until nearly boiling. Remove aromatics.
2. Whisk egg yolks with sugar until pale. Add cornstarch and mix.
3. Pour hot milk into yolk mixture gradually, whisking constantly.
4. Return to heat. Stir continuously until thickened.
5. Pour into shallow cazuelas (earthenware dishes). Chill several hours.
6. Sprinkle a thin, even layer of sugar and caramelize with a torch or hot iron.