Recipe

Creme Catalina Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 4 months ago According to legend, Crema Catalana was created by accident back at the end of the 19th century when the nuns in a convent in Alicante, Spain, prepared a lunch in honor of the region's bishop during his pastoral visit. Knowing that an egg custard... More Prep:10m Cook:20m Servings:4	Mystic_rive
	milk sugar cornstarch egg yolks lemon peel cinnamon

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Ingredients

4 cups milk

1 cup Imperial Sugar or Dixie Crystals Extra Fine Granulated Sugar

5 Tbsp. cornstarch

7 egg yolks

1 lemon peel, grated

1 pinch of cinnamon

Directions

Place the egg yolks and cornstarch in a cup of cold milk.

Whisk until no lumps remain. In a separate pot, over medium heat, bring the rest of the milk to a boil with the cinnamon, grated lemon peel and sugar.

After the mixture boils for three minutes, add to it the prior preparation of milk, egg yolks and cornstarch.

Stir well and strain the mixture through a sieve or through cheese cloth to eliminate any lumps from the combined mixture.

Return the mixture to the stove, stirring it gently until it boils again and reaches a creamy consistency.

At this point, remove it from the stove and place it in individual clay custard cups or ramekins.

Place the custard in the refrigerator to cool.

Once cooled and just prior to serving, sprinkle with sugar and burn the surface by placing it under an oven broiler or by using a kitchen-style torch until the sugar caramelizes.

Serve immediately.

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