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Cooking
Crema Catalana with Orange Zest and Cinnamon
· 2 servings
Infusing the milk
Heat the milk in a saucepan. Add a few strips of orange zest, sugar, and a whole cinnamon stick that you've first toasted with a kitchen torch. Let all the flavours properly infuse into the warm milk.
Making the egg yolk custard base
While the milk is heating on the stove, in a separate bowl whisk together the egg yolks, sugar, and cornstarch. Whisk the mixture thoroughly until it's beautifully smooth.
Combining and straining the mixture
Stir the cornstarch into the warm milk and let it dissolve. Remove the cinnamon stick and orange zest from the milk, then pour it slowly into the egg yolk base, whisking constantly.
Cooking until thickened
Pour the whole mixture back into the saucepan and return it to the heat. Warm it gently over low heat, stirring constantly so the eggs don't curdle. Stay by the stove and watch closely for the moment the custard starts to thicken.
Chilling in the fridge
Pour the smooth custard into serving ramekins. Let them cool, then cover carefully with plastic wrap and refrigerate for a few hours to let the dessert set to the right texture.
Serving
Just before serving, sprinkle a layer of sugar over the surface of the custard. Caramelize it with a kitchen torch until golden and crisp, grate over some fresh orange zest, and serve with pride.