Crema Catalana
- 11⁄2 cups milk
- 11⁄2 cups cream
- Freshly grated zest from 4 oranges
- Freshly grated zest from 2 lemons
- 1⁄2 vanilla bean
- 1 cinnamon stick
- 1⁄2 cup sugar
- 8 egg yolks (reserve whites for another use)
- 2 tablespoons unbleached all-purpose flour
- 6 teaspoons fine granulated sugar for topping
Instructions:
This creamy, rich custard is the Spanish version of crème brûlée. Custard is a popular dessert in Spain. Flavorful and full of protein and calcium, these little dishes of custard topped with a thin brown-sugar crust make the perfect small, elegant dessert.
- Combine the milk, cream, orange and lemon zests, the vanilla bean (scrape the seeds into the milk mixture with a sharp knife first, then drop in the pod), and the cinnamon stick together in a large saucepan. Place over medium heat and warm the mixture until it almost simmers. Don’t let it boil. Cook without boiling until the mixture begins to thicken, about 30 minutes.
- In a bowl, whisk the sugar and egg yolks together. Stir in the flour.
- While whisking the yolk mixture constantly, very slowly add about 1⁄2 cup of the hot milk mixture in a small, steady stream.
- Keep whisking so the yolks don’t cook. Then slowly add the yolk mixture, in the same way, into the pan of hot milk, whisking the milk constantly as you add it. Bring the mixture to a very gentle simmer, whisking steadily, for 3 more minutes, or until the mixture thickens slightly.
- Strain the custard through a fine-mesh strainer into a glass measuring cup with a spout, then pour the custard into six ceramic ramekins or other small ceramic dishes. Let the custard chill for 2–3 hours, or preferably overnight, until it is set and completely cold.
- To serve, top each custard with 1 teaspoon of the fine granulated sugar and place under the broiler for 2–3 minutes, or until the sugar caramelizes (or use a cooking torch, if you have one). Watch it carefully so you don’t burn the sugar. Serve immediately, as is or topped with chopped seasonal fruit.