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Crema Catalana

Crema Catalana

Crema Catalana

Notes

This is the Spanish version of the French crème brulée. Feel free to use whatever citrus zest you have on hand, or do a mixture of several different varieties for even more flavor.

Crema Catalana

Ingredients

4 cups milk
2/3 cup superfine sugar
Finely grated zest from 1 lemon
8 egg yolks
1 1/2 - 2 tablespoons potato starch or cornstarch

Directions

  1. Pour the milk into a pan, add 4 tablespoons of the sugar and the lemon zest, and bring just to a boil.
  2. Meanwhile, beat the egg yolks with 2 tablespoons of the remaining sugar and the potato starch.
  3. Gradually stir in the hot milk, then pour the custard into the pan. Lower the heat and cook, stirring constantly, for about 5 minutes, until thickened.
  4. Strain into a serving dish or individual dishes and let cool, then chill in the refrigerator for at least 1 hour. Just before serving, sprinkle the remaining sugar on top and use a kitchen blowtorch to caramelize it. Or place the custards on a cookie sheet and place directly under the oven broiler, watching closely to ensure they don't burn. You might have to rotate the custards to evenly caramelize.
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