Ever since my trip to Barcelona, I love to travel back down memory lane by making the dessert I discovered on my travels, crema catalana. Many of us have had crème brulée, that famous French dessert that Amélie loved to crack with a spoon, and this Spanish caramelized custard will surely give you the same satisfaction. The Spanish recipe is lighter, since the custard is milk-based, unlike the French version that uses cream.
Traditionally, the Spanish add a bit of lemon zest to the custard, but grapefruit, lime, or orange zest would be a great addition. The recipe is not complicated, but pay close attention once you have added the eggs because too much heat can result in curdling.
To caramelize the top, you don't need a fancy torch; just stop by the local hardware store for a propane torch, which will surely save you a couple bucks. Or skip the torch altogether and just use the broiler in your oven.
Sweeten up your next meal and keep reading for the recipe. 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. 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
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.
4 cups milk