Crema Catalana

Instructions

1. Step 1

   Arrange six shallow ramekins on a tray.

   Cookware: ramekin, tray

2. Step 2

   Combine the milk, lemon peel, and cinnamon stick in a saucepan. Heat over medium heat until steaming, then reduce to low heat and infuse gently for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Cinnamon, 1.0 piece Lemon, 750.0 ml Whole Milk

   Cookware: saucepan

3. Step 3

   Whisk the egg yolks with ½ cup (90 gr) of sugar until smooth. Whisk in the cornstarch until no lumps remain.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Cornstarch, 6.0 piece Egg Yolk, 90.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

4. Step 4

   Remove the infused milk from the heat. Strain it gradually into the yolk mixture while whisking continuously, then pour the combined custard back into the saucepan.

   Timer: 3 min (fixed)

   Cookware: fine mesh strainer, mixing bowl, saucepan, whisk

5. Step 5

   Cook the custard over low heat, whisking constantly, until it noticeably thickens and reaches at least 82°C.

   Timer: 7 min (fixed)

   Cookware: saucepan, whisk

6. Step 6

   Strain the custard into the ramekins, dividing it evenly. Let it cool until no longer steaming.

   Timer: 30 min (fixed)

   Cookware: fine mesh strainer, ramekin, tray

7. Step 7

   Cover the ramekins and refrigerate until thoroughly cold and set, at least 3 hours.

   Timer: 180 min (fixed)

   Cookware: ramekin, tray

8. Step 8

   Sprinkle the remaining 4 ¾ tbsp (60 gr) of sugar evenly over the cold custards. Caramelize with a kitchen blowtorch until the sugar melts and forms an amber crust, then let it harden for 2 minutes before serving.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Granulated Sugar

   Cookware: Kitchen blowtorch, ramekin, tray