Creme Catalan

1. 1

   Slice vanilla beans in half.

2. 2

   In a saucepan bring milk, cream, cinnamon sticks, vanilla beans, and zests to a simmer for a few minutes.

3. 3

   Discard cinnamon and vanilla beans.

4. 4

   In a bowl whisk the egg yolks together with the cornstarch and 2 cups sugar until incorporated and creamy.

5. 5

   Slowly add this mixture into the saucepan of warm milk, mixing continuously.

6. 6

   Slowly heat the mixture over low heat, stirring the entire time, until it begins to thicken.

7. 7

   Make sure that it does not boil.

8. 8

   Pour into 12 shallow serving dishes, cool to room temperature, and refrigerate for several hours.

9. 9

   To serve sprinkle cold custards with the remaining sugar and caramelize with a torch or under a hot broiler.

* Per serving · 4 servings · Values may vary.

No additional tips available.