Crema Catalana Catalan Custard

Instructions

1. In a saucepan, heat the milk with the cinnamon stick and orange zest. Bring it to a simmer over low heat, then remove from the heat and let it cool slightly to infuse the flavors. Once done, remove the cinnamon stick and orange zest.

2. In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture becomes smooth and pale yellow in color.

3. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.

4. Strain the mixture back into the saucepan to remove any lumps and return it to the stove over medium heat. Stir continuously with a whisk until the custard thickens and coats the back of a spoon, about 10-15 minutes. Do not let it boil.

5. Once the custard reaches the desired consistency, remove it from the heat and stir in the vanilla extract.

6. Divide the custard among individual ramekins or serving dishes and allow them to cool to room temperature. Then refrigerate them for at least 2 hours to set.

7. Just before serving, sprinkle a thin, even layer of sugar over the top of each custard. Caramelize the sugar using a culinary torch until it forms a crisp golden crust. Alternatively, you can caramelize the sugar under a broiler for a few minutes, watching carefully to avoid burning.

8. Let the Crema Catalana sit for a few minutes to allow the sugar to harden slightly before serving. Enjoy the creamy custard with its contrasting caramelized topping for a decadent Spanish dessert experience.