Crema Catalana

Crema Catalana, a Spanish custard flavored with citrus and cinnamon and finished with caramelized sugar, is a lighter and easier version of crème brûlée. Make this gluten-free dessert to wow a crowd at your next dinner party, holiday, or special occasion.

INGREDIENTS

15 g corn flour
600 ml whole milk
1 large piece lemon peel including pith
1 large piece orange peel including pith
1 cinnamon stick
5 large egg yolks
100 g white sugar preferably caster (superfine)
additional sugar for caramelization
fresh fruit or berries for decoration (optional)

METHOD

Pour the milk into a small, heavy-based saucepan and set over medium heat. Add the citrus peels and cinnamon stick, then bring to a simmer and remove from the heat.

While the milk is heating, dissolve the corn flour in a splash of water to make a mix. Beat the egg yolks and sugar with a whisk until turns pale yellow, then beat in the corn flour mix and a splash of the hot milk.

Remove the citrus peels and cinnamon stick from the hot milk, and slowly pour in the egg mixture, whisking constantly to prevent the eggs from scrambling.

Turn the heat to low and whisk constantly until the mixture has thickened to a pudding-like consistency.

Remove from the heat and divide the mixture among six  ramekins or traditional clay dishes. Press a piece of plastic wrap onto the surface of each custard to prevent a skin from forming.

Chill the crema catalanas for about 4 hours, or preferably overnight.

Once the custards have chilled, remove the plastic wrap and sprinkle a thin layer of sugar on top of each custard. Spread the sugar out by tilting the ramekins in all directions.

Caramelize the sugar to the desired colour with a small blowtorch.

Original Recipe Spanish Sabores,