Now is the Time to Try Crema Catalana

1. PREPARE THE MILK BASE

   Pour 4 cups of whole milk into a medium saucepan. Add the zest of one lemon and one orange, along with the cinnamon stick. Stir to combine the ingredients. Place the saucepan over medium heat and bring the milk mixture to a simmer, stirring occasionally. Once it starts to simmer, reduce the heat to low and let it infuse for about 10 minutes, allowing the flavors to meld.

   Tip: Be careful not to let the milk come to a full boil as it can scorch. Keep an eye on it to prevent any bubbles from forming.
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1. COMBINE THE EGG MIXTURE

   Whisk 6 egg yolks and 1 cup of granulated sugar until the mixture becomes pale and smooth. Add 2 tablespoons of cornstarch to the egg mixture and whisk until fully incorporated. This will help thicken the custard as it cooks.

   Tip: Make sure the egg yolks are thoroughly mixed with the sugar and cornstarch to avoid lumps when combined with the hot milk.
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1. STRAIN THE MILK

   Once the milk has been infused with the citrus and cinnamon, remove (the saucepan) from the heat. Carefully strain the milk through a fine mesh sieve into the egg mixture to remove the zest and cinnamon sticks. Stir the mixture gently to ensure the hot milk is evenly incorporated into the eggs without curdling.

   Tip: Gradually add the hot milk to the egg mixture to avoid cooking the eggs too quickly and creating scrambled eggs.
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1. COOK THE CUSTARD

   Pour the combined mixture back into the saucepan and return it to the stove over medium-low heat. Continuously stir the custard with a wooden spoon or heat-resistant spatula. Cook for 8-10 minutes or until the custard thickens and coats the back of the spoon. Be patient and stir constantly to avoid the custard from curdling or burning at the bottom.

   Tip: To check if the custard is ready, run your finger through the back of the spoon. If the line stays clear and doesn’t run, the custard is thick enough.
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1. CHILL THE CREMA CATALANA

   Once the custard has thickened, remove it from the heat and divide it into individual ramekins or serving dishes. Let it cool for a few minutes before transferring it to the refrigerator. Chill the crema catalana for at least 3 hours or until it is completely set and firm.

   Tip: If you want a smoother texture, you can cover the surface of the custard with plastic wrap to prevent a skin from forming while it chills.
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1. CARAMELIZE THE TOP

   Once the custard has chilled and set, sprinkle an even layer of granulated sugar on top of each ramekin. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp layer. Move the torch in a slow, circular motion to avoid burning the sugar in one spot.

   Tip: If you don’t have a kitchen torch, you can place the ramekins under a broiler for a few minutes, but be sure to watch them closely to prevent burning.
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1. SERVE

   Once the sugar has caramelized and cooled slightly, serve the crema catalana immediately or store it in the refrigerator until ready to serve. This dessert is best enjoyed when the caramelized top is still slightly crisp, providing a contrast to the smooth custard underneath.

   Tip: For an extra touch, garnish with a thin slice of lemon or orange peel for added citrus flavor.
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