About
Bake a Crema Catalana pudding with Tapa Toro
Yield: 10each 5oz ramekins (soufflé cups)
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Leonor R. favorited Crema Catalana
12 Dec 20:19
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Emma H. favorited Crema Catalana
06 Mar 23:45
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RareJewel favorited Crema Catalana
10 Jul 06:47
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A Bite To Eat published her project Crema Catalana
28 Jun 09:00
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Step 1
In a medium saucepan, bring the milk, orange zest, toasted cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors.
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Step 2
In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.
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Step 3
Strain the orange zest and cinnamon sticks from the milk.
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Step 4
Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes.
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Step 5
Strain the custard into a large bowl and whisk in the vanilla.
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Step 6
Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces.
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Step 7
Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours
To serve, sprinkle each ramekin evenly with 2 teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately.
