Crema Catalana Catalan Custard with Burnt Sugar Topping 4 cups whole milk 1/2 cup sugar 1 vanilla bean, split, or 1 cinnamon stick Peel from 1 lemon 1/4 cup cornstarch 8 egg yolks Sugar 1. In medium saucepan, bring 3 2/3 cups of the milk, 1/2 cup sugar, vanilla bean and lemon peel to a boil over medium heat. Remove from heat. Remove vanilla bean; scrape seeds from center into mixture. Remove lemon peel. 2. Add cornstarch to remaining 1/3 cup milk; blend well. Add to hot milk mixture. Stir in egg yolks. Cook over medium heat about 5 minutes or until mixture begins to thicken, stirring constantly. 3. Pour into individual dessert dishes, typically flat earthenware bowls. Cool. Refrigerate until serving time. 4. Just before serving, sprinkle 1 tablespoon sugar evenly over each custard. To caramelize sugar, use hot "branding iron" or torch, or heat under broiler until sugar melts and turns golden brown. 8 servings Josefina Pagès "When I cook, I put two or three dishes in the oven - one with a slice of pork loin, one with veal, whatever. Then I look for the chickens for the week and put them in the same oven, and I have two or three meals ready. It's possible to make a lot, freeze half and there you are."
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