Crema Catalana is the Spanish sister of Creme Brulee! I really like doing this recipe at this time of year, as the flavors of orange and cinnamon feel just right for the season!
This recipe is also lighter as we use just whole milk instead of cream. It can be done in advance and you just need to caramelize the top as you serve with a kitchen torch. This dessert is going to make your look like a pro when you entertain!
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 cornstarch in a splash of water to make a slurry.
Beat the egg yolks and sugar with a whisk until turns pale yellow, then beat in the cornstarch slurry 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. 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.
Caramelize the sugar to the desired color with a small blowtorch.
Top with fresh fruit if desired and enjoy immediately!
