Delicious Crema Catalana with Rum

1. 1

   Heat the milk and heavy cream in a small pot and remove from the heat just before it reaches boiling point.

2. 2

   Beat the egg yolk and sugar until pale yellow (as if to blanchir).

3. 3

   Add the sifted cornstarch or flour all at once.

4. 4

   Slowly add the rum and the heated milk with heavy cream.

5. 5

   Mix them thoroughly.

6. 6

   Pass the mixture through a sieve, put it back in the small pot and simmer over low-medium heat.

7. 7

   Quickly mix with a spatula in the same way as making a custard cream.

8. 8

   When it starts to thicken, turn off the heat immediately (it's done when it drips slowly from the spatula).

9. 9

   Pour into the ramekins and sprinkle some granulated sugar on top.

10. 10

    Take a metal spoon and hold it in a gas flame until hot.

11. 11

    When the spoon is heated, place it over the sugared top and move it around until it sizzles.

12. 12

    When you repeat this a few times, the sugar gets golden brown in color and forms a crispy top.

13. 13

    If you are serving them cold, you can enjoy the crispy top by following the processes after Step 8 once they are chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.