Crema Catalana

Bake a Crema Catalana pudding with Tapa Toro

Posted by A Bite To Eat

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Yield: 10each 5oz ramekins (soufflé cups)

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You Will Need (8 things)

  • 5 cup Milk , whole
  • 4 Strips of Orange Zest
  • 2 Cinnamon Sticks , lightly toasted on a dry skillet
  • 8 Egg Yolks
  • 1 cup Sugar
  • 1 tbsp Cornstarch
  • 2 tsp Vanilla Extract
  • ¼ tsp Salt

Steps (7 steps, 60 minutes)

  1. 1

    In a medium saucepan, bring the milk, orange zest, toasted cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors.

  2. 2

    In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.

  3. 3

    Strain the orange zest and cinnamon sticks from the milk.

  4. 4

    Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes.

  5. 5

    Strain the custard into a large bowl and whisk in the vanilla.

  6. 6

    Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces.

  7. 7

    Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours

    To serve, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.