Catalan Custard ~ Crèma Catalana

Instructions

Pour the milk into the earthenware saucepan and place it over low heat. Scrape the seeds from the vanilla bean into the milk and throw in the pod as well. Add the lemon zest, raise the heat to medium-low, and cook until bubbles appear around the edge of the pan.

Remove from the heat and let the flavorings steep in the milk for about 20 minutes.

Preheat the oven to 210°F (99°C).

Reheat the milk over medium heat until hot but not boiling. Scoop out and discard the vanilla pod and the lemon zest.

In a bowl, combine the egg yolks, granulated sugar, and cornstarch. Beat until smooth, creamy, and pale in color, 2 to 3 minutes.

Gradually whisk in about 1 cup hot milk. Scrape the egg yolk mixture into the remaining hot milk in the saucepan and cook over low heat, stirring, until the custard is creamy and thick enough to thickly coat the back of a spoon thickly. Do not allow the mixture to boil.

Arrange the cazuelitas in a jelly roll pan or roasting pan. Ladle the custard into them, dividing it evenly. Bake for 1 to 1 1/4 hours, or until the custard is set around the edges but still slightly jiggly in the center.

Let cool to room temperature. Cover each dish with plastic wrap and refrigerate for up to 2 days.

About 20 minutes before serving, remove the cazuelitas from the refrigerator and discard the plastic wrap. Use a paper towel to gently blot any surface moisture from the top of each. Sprinkle 1 tablespoon turbinado sugar evenly over each custard. Caramelize the sugar on the surface in any of the 3 ways described below the recipe.

Serve at once.

Dessert