Servings: 10 people
Ingredients
- 700 ml whole milk
- 350 ml cream
- 1 pc of vanilla bean fresh cut in half and scraped the beans
- 5 strips of orange peel
- 1 cinnamon stick
- 10 egg yolks
- 125 grams sugar
- 125 grams turbinado sugar
- 25 grams cornstarch
Instructions
- Bring the milk, cream, vanilla orange peel and cinnamon to a boil over low heat.
- Remove from the heat and let it cool down
- Strain the cream and milk mixture, mix the egg yolks and 1⁄2 cup of regular sugar until obtaining a creamy mixture.
- Dissolve the cornstarch in 1⁄2 cup of milk mixture, then add the remaining of the milk mixture.
- Mix the milk in with the egg and sugar mixture , place them in a double boiler pan( a heat resistant glass bowl over a pan of water bain marie) over medium low heat stirring continuselly until the mixture thickens MAKE SURE NOT TO BOIL!!!
- Cool the mixture when thicken and transfer into ramekins.
- Chill in the fridge for 24 hours or overnight.
- When ready to serve sprinkle 1 tablespoon of raw sugar over the ramekins and caramelize with a blow-torch.
- Serve with marinated berries if you want.
Notes
Bon Appetit!
Chef Notes: Crema Catalana is our Spanish Custard base dessert, similar to a crème brulee. Originated in the Costa Brava (Cataluna), is a perfect way to conclude your meal.
Wine Pairing: Sherry or White Chardonnay
Juice Pairing: Strawberry Cha Cha
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