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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Special equipment: 10 (5-ounce) ramekins. | 2. In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. | 3. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. | 4. Add the cornstarch and whisk until thoroughly combined. | 5. Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. | 6. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. | 7. Strain the custard into a large bowl and whisk in the vanilla. | 8. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. | 9. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours | 10. To serve the crema catalana, sprinkle each ramekin evenly with 2 teaspoons of sugar. | 11. Use a kitchen torch to melt and caramelize the sugar until browned and crusty. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	5	cups		744.2	58.316	38.43	39.894
orange zest	4	slices		-	-	-	-
cinnamon	2			-	-	-	-
salt	1	pinch		-	-	-	-
egg yolk	8			437.92	4.8824	21.5696	36.0944
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.