Crema Catalana

Method

1. 01

   Infuse the milk

   Combine 750 ml milk, the cinnamon stick, 3 lemon-peel strips and 3 orange-peel strips in a heavy saucepan. Heat over medium until the milk reaches 85–90°C and is steaming but not boiling. Cover, remove from the heat and infuse for 30 minutes.

   

2. 02

   Whisk yolks, sugar and starch

   Whisk the 6 yolks with 150 g sugar for 2–3 minutes until paler and slightly thick. Add 35 g cornstarch and whisk until completely smooth with no dry pockets.

   

3. 03

   Temper and cook the custard

   Strain the infused milk and rewarm it to about 70°C. Whisk 200 ml into the yolk mixture gradually, then pour everything back into the saucepan. Cook over medium-low heat, whisking constantly for 8–10 minutes, until it reaches 82–84°C and leaves a clear line on the back of a spoon. Do not boil.

   

4. 04

   Portion and chill until fully set

   Divide the hot custard among six shallow 150 ml terracotta dishes. Press food-safe wrap directly onto each surface, cool at room temperature for 45 minutes, then refrigerate at 0–4°C for at least 4 hours until cold and firm.

   

5. 05

   Burn a thin sugar crust just before serving

   Remove the wrap and blot any condensation. Sprinkle 10 g of the 60 g sugar in a thin even layer over each custard. Caramelise with a torch or hot crema iron for 30–60 seconds until amber and glassy. Rest 1 minute, then serve immediately while the crust is crisp.