Crema Catalana

Ingredients

granulated sugar

1 cup

cornstarch

4 tbsp

salt

2/3 tsp

egg yolks

Egg-freecornstarch slurrywhisk together to replace eggs as binder

114 tbsp cornstarch + 6 tbsp water

whole milk

Veganfull-fat coconut milk

5 1/3 cups5 1/3 cups

lemon zeststrip

1 strip

orange zeststrip

1 strip

cinnamon stick

1

Method

1. 01Set a fine mesh sieve over a large measuring cup or spouted bowl. Gather six 6-ounce ramekins.
2. 02Whisk together 1/2 cup sugar, cornstarch, and salt in a large bowl. Add egg yolks and whisk until pale and smooth, about 1 minute. Set bowl on a damp tea towel.
3. 03Bring milk, lemon zest, orange zest, and cinnamon stick to a simmer in a medium heavy-bottomed saucepan over medium-low heat, stirring occasionally.5 min
4. 04Remove pan from heat. Use tongs to discard zest and cinnamon stick. Slowly pour hot milk into egg yolks while whisking constantly.
5. 05Pour mixture back into saucepan. Cook over medium-low heat, whisking constantly, until custard thickens and comes to a simmer, about 5 minutes. Once it bubbles, whisk for 1 minute more.
6. 06Pour custard through sieve into measuring cup or spouted bowl. Divide among six ramekins. Cover each with plastic wrap, draping directly on custard surface. Cool to room temperature, then refrigerate overnight or at least 4 hours.
7. 07Sprinkle 2 teaspoons reserved sugar over each custard. Hold kitchen torch flame about 4 inches above sugar and move in circles until sugar melts and caramelizes to deep brown.
8. 08Serve immediately before caramel softens.

Fits

• Gluten-free
• Vegetarian