Crema catalana recipe for six servings
Recipe shopping list — copy the items into Valedo.
This crema catalana makes six chilled custards with a brûléed sugar topping. It is thickened with cornstarch rather than baked in a water bath.
Ingredients
Whole milk
4 cups
Egg yolks
6
Granulated sugar
3/4 cup plus 6 tablespoons
Cornstarch
3 tablespoons
Orange peel
2 strips
Lemon peel
2 strips
Cinnamon stick
1
Vanilla extract
1 teaspoon
How to make it
- Heat milk with orange peel, lemon peel, cinnamon, and vanilla; steep 15 minutes. 2. Whisk yolks, 3/4 cup sugar, and cornstarch until smooth. 3. Temper with warm milk, then cook gently until thick. 4. Strain into six ramekins and chill until cold. 5. Sprinkle each with sugar and caramelize with a kitchen torch or broiler.
FAQ
Who is "Crema catalana recipe for six servings" for?
This crema catalana makes six chilled custards with a brûléed sugar topping. It is thickened with cornstarch rather than baked in a water bath.
What do I need to buy for "Crema catalana recipe for six servings"?
This list has 8 items, including Whole milk, Egg yolks, Granulated sugar, and Cornstarch. Cross off what you already own, then buy the rest.
Do I need every item on "Crema catalana recipe for six servings"?
No. Use it as a starting checklist for Crema catalana recipe for six servings. Cross off what you already have—often that includes Whole milk—and add anything your situation still needs.
Does "Crema catalana recipe for six servings" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat milk with orange peel, lemon peel, cinnamon, and vanilla; steep 15 minutes. 2. Whisk yolks, 3/4 cup sugar, and cornstarch until smooth. 3. Temper with warm milk, then cook gently until thick. 4. Strain into six ramekins and chill until cold. 5…
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.