Torched Custard with Cinnamon Sugar — Crema Catalana
Catalan custard classic from Barcelona, milk-based custard flavoured with lemon zest and cinnamon, topped with a hard torched sugar crust.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 440ml whole milk, 2 lemon peel strips, 2 orange peel strips, and 2 cinnamon sticks in a saucepan. Whisk 6 egg yolks, 80g caster sugar, and 4 tsp cornflour in a bowl until pale and ribbon-like. Have a fine sieve, jug, and two 200ml terracotta dishes ready.
Simmer
Heat milk mixture over medium heat 4 minutes until steaming. Remove from heat, cover, steep 10 minutes until aromatics infuse fully. Strain through fine sieve into jug, discarding solids.
Build
Pour warm strained milk slowly into yolks, whisking constantly until combined. Return mixture to pan over medium-low heat, whisk continuously 5–7 minutes until custard thickens heavily and bubbles at edges, coating the back of a spoon.
Rest
Pour custard immediately into two terracotta dishes, dividing evenly. Cool 20 minutes at room temperature, then refrigerate at least 3 hours until firm and fully set.
Finish and plate
Blot any condensation from surface of each dish with kitchen paper. Sprinkle 2 tsp caster sugar evenly across each top. Torch each in slow sweeping motions until sugar melts, bubbles, and turns deep amber. Rest 1 minute for crust to harden, serve immediately with cold custard contrasting hot brittle crust.
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