Crema Catalana con Azúcar Quemado (Imprimir)
Delicado postre español similar a la crème brûlée pero más ligero, infusionado con cítricos y canela, con costra de azúcar caramelizado.
# Ingredientes:
→ For the Cream
01 -
2 cups (500 ml) whole milk
02 -
1 cinnamon stick
03 -
Zest of 1 lemon (large strips, no white pith)
04 -
4 large egg yolks
05 -
½ cup (100 g) granulated sugar
06 -
2 tablespoons cornstarch
07 -
Pinch of salt
→ For the Sugar Topping
08 -
2 tablespoons granulated sugar (for brûlée top)
# Instrucciones:
01 -
In a medium saucepan, combine milk, cinnamon stick, and lemon zest. Heat gently over medium heat until just below boiling point. Remove from heat, cover, and let steep for 10 minutes.
02 -
In a mixing bowl, whisk egg yolks, sugar, cornstarch, and salt until pale and smooth.
03 -
Remove the zest and cinnamon from the milk. Gradually pour the warm milk into the egg mixture while whisking constantly to temper the yolks.
04 -
Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon or silicone spatula, until it thickens to a custard-like consistency (about 5–7 minutes). Do not let it boil.
05 -
Immediately pour the cream into shallow ramekins or ceramic dishes. Let cool slightly, then refrigerate for at least 2 hours until chilled and set.
06 -
Just before serving, sprinkle a thin, even layer of granulated sugar over each cream. Using a kitchen torch, caramelize the sugar until golden and crisp. Serve immediately.
# Notas:
01 -
If you don't have a kitchen torch, place ramekins under a very hot broiler for 1–2 minutes, watching closely.
02 -
Substitute orange zest for lemon, or add a drop of vanilla for a variation.
03 -
Best served the same day for optimal texture on the caramel top.