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Bake a Crema Catalana pudding with Tapa Toro
Yield: 10each 5oz ramekins (soufflé cups)

Posted by A Bite To Eat Published See A Bite To Eat's 247 projects »
  • 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.

  • 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.

  • Step 3

    Strain the orange zest and cinnamon sticks from the milk.

  • 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.

  • Step 5

    Strain the custard into a large bowl and whisk in the vanilla.

  • Step 6

    Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces.

  • 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.

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