Crème Catalane

Ingredients

• 500 ml Whole milk (Use fresh, preferably whole milk for richness)
• 250 ml Heavy cream (Adds silkiness; can be substituted with half-and-half)
• 1 tsp Ground cinnamon (Adds warm spice flavor)
• 1 tsp Lemon zest (Use zest of an untreated, organic lemon for best aroma)
• 4 large Egg yolks (Room temperature)
• 100 g Granulated sugar (for custard) (Divided: 100 g for custard, extra for caramel topping)
• 30 g Cornstarch (Maïzena) (Ensures smooth thickening; sift before use)
• 2 tbsp Brown sugar (cassonade) for topping (Evenly spread on each custard before torching)

Instructions

1. Infuse milk and cream

   In a medium saucepan combine the milk, heavy cream, ground cinnamon, and lemon zest. Heat over medium‑high heat, stirring occasionally, until the mixture just reaches a gentle boil.

   Time: PT5M

   Temperature: ~95°C

2. Strain and cool

   Remove the saucepan from the heat. Pour the hot mixture through a fine‑mesh strainer into a clean bowl to discard the lemon zest. Set aside to cool to warm‑hand temperature (about 40‑45°C).

   Time: PT3M

3. Whisk yolks and sugar

   In a separate mixing bowl, whisk the egg yolks with 100 g of granulated sugar until the mixture becomes pale and thick (about 2‑3 minutes).

   Time: PT3M

4. Add cornstarch

   Sift the cornstarch over the yolk‑sugar mixture and whisk until fully incorporated and smooth.

   Time: PT1M

5. Temper the custard base

   Slowly pour the warm milk mixture into the yolk mixture in two additions, whisking constantly after each addition to prevent curdling.

   Time: PT2M

6. Cook the custard

   Return the combined mixture to the saucepan. Cook over low heat, stirring continuously with a whisk, until the custard thickens enough to coat the back of a spoon (about 8‑10 minutes).

   Time: PT10M

   Temperature: ~80°C

7. Portion and chill

   Transfer the hot custard into four ramekins. Press a piece of plastic wrap directly onto the surface of each custard to prevent a skin from forming. Refrigerate for at least 4 hours (or overnight).

   Time: PT2M

8. Caramelize the topping

   Just before serving, sprinkle an even layer of brown sugar over each custard. Using a kitchen torch, melt and caramelize the sugar until it forms a golden‑brown, crackly crust.

   Time: PT2M

9. Serve immediately

   Serve the Crème Catalane right after caramelizing so the crust stays crisp. Enjoy!

   Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole milk: 2% milk, half-and-half
• Instead of Heavy cream: half-and-half, whole milk + butter
• Instead of Ground cinnamon: cinnamon stick (infuse then remove)
• Instead of Lemon zest: lemon extract (1/4 tsp)
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Granulated sugar (for custard): caster sugar
• Instead of Cornstarch (Maïzena): all‑purpose flour (double amount)
• Instead of Brown sugar (cassonade) for topping: dark brown sugar

Equipment Needed

• Medium saucepan
• Fine‑mesh strainer
• Whisk
• Mixing bowl
• Ramekins (4)
• Plastic wrap (cling film)
• Kitchen torch
• Microplane or fine grater
• Measuring cups & spoons
• Spatula or spoon for sprinkling sugar

Critical Steps — Do Not Skip

• Straining the infused milk to remove zest particles
• Tempering the hot milk mixture into the egg yolk mixture
• Cooking over low heat without boiling to avoid curdling
• Covering custard with plastic wrap to prevent skin formation
• Caramelizing the sugar with a torch just before serving

Chef Tips from the Video

• Use a heavy‑bottomed saucepan to distribute heat evenly.
• Zest the lemon with a microplane for maximum aromatic oils.
• For an extra‑crisp crust, sprinkle a thin, even layer of sugar and let it sit 1 minute before torching.

Troubleshooting

Storage

Refrigerator: Store custard (without caramel) in an airtight container for up to 3 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Serve immediately after torching; do not leave at room temperature for more than 30 minutes.

Make-Ahead Tips

• Custard can be prepared up to 2 days in advance and kept refrigerated; caramelize just before serving for maximum crunch.