-
1
Special equipment: 10 (5-ounce) ramekins
-
2
In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors.
-
3
In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy.
-
4
Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.
-
5
Remove and discard the orange zest and cinnamon sticks from the milk.
-
6
Whisking constantly, gradually add the milk to the egg yolk mixture.
-
7
Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes.
-
8
Strain the custard into a large bowl and whisk in the vanilla.
-
9
Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces.
-
10
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
-
11
To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar.
-
12
Use a kitchen torch to melt and caramelize the sugar until browned and crusty.
-
13
Serve immediately.
