Crema Catalana as Prepared in the Nineteenth Century

1. 1

   Pour the milk into the earthenware saucepan and set over low heat.

2. 2

   Scrape the seeds from the vanilla bean into the milk and throw in the pod as well.

3. 3

   Add the lemon zest, raise the heat to medium-low, and cook until bubbles appear around the rim of the pan.

4. 4

   Transfer the hot saucepan to a wooden surface or folded kitchen towel to prevent cracking and let the flavorings steep in the milk for about 20 minutes.

5. 5

   Preheat the oven to 210F.

6. 6

   Reheat the milk over medium heat until hot but not boiling.

7. 7

   Scoop out and discard the flavorings.

8. 8

   In a mixing bowl, combine the egg yolks, granulated sugar, and cornstarch.

9. 9

   Beat until smooth, creamy, and pale in color, 2 to 3 minutes.

10. 10

    Gradually whisk in about 1 cup of the hot milk.

11. 11

    Scrape the egg yolk mixture into the remaining milk in the saucepan and cook over low heat, stirring, until the custard is creamy and thick enough to coat a wooden spoon thickly.

12. 12

    Do not allow to boil.

13. 13

    Arrange the cazuelitas on a jelly pan.

14. 14

    Ladle the custard into them, dividing it evenly.

15. 15

    Bake for 1 to 1 1/4 hours, or until the custad is set around the edges but still slightly jiggly in the center.

16. 16

    Let cool, then cover each little dish with plastic wrap and refrigerate for up to 2 days.

17. 17

    About 20 minutes before serving, remove the cazuelitas from the refrigerator and discard their plastic covers.

18. 18

    Use a paper towel to gently blot away any surrace moisture on top of each.

19. 19

    Sprinkle 1 tablespoon of the turbinado sugar evenly over each custard.

20. 20

    Caramelize in any of the three ways described in the Notes, and serve at once.

* Per serving · 4 servings · Values may vary.