Crema Catalana

Yield: 1.5kg, 9 portions

For the Crema Catalana prep: ‍‍

• 240g granulated sugar
• 240g egg yolks
• 40g cornstarch
• 5g kosher salt
• 900g milk
• 220g heavy cream
• 16g orange zest strips
• 8g lemon zest strips
• 10g cinnamon sticks (2pc)
• 5g vanilla bean paste
• 1g star anise (1 full star)
• 1g Lemon Oil
  

For the Crema Catalana prep:

Set up a medium rondeau with 3-4 inches of water, the pot should hold a large bowl over the water (not touching) as a hot bain marie to cook the custard.‍‍

• Combine the milk, heavy cream, orange and lemon zest, cinnamon sticks, star anise in a pot & bring to a boil. Immediately remove from the heat & allow the mixture to steep 10 minutes.
• Combine the sugar, egg yolks, cornstarch, and kosher salt in a bowl (large enough to accommodate the entire volume of the recipe & set over a simmering hot water bain).
• Whisk the egg mixture until smooth, the sugar has dissolved, the mixture is pale yellow and thick. (see 2nd photo)
• Strain your milk mixture through a chinois.
• Slowly temper the warm milk mixture into the whisked egg/sugar mixture. Be careful not to "scramble" the eggs.
• Set the bowl of tempered milk/egg over the prepared pot of simmering water.
• Continually whisk the mixture as it cooks & thickens slowly. The custard will thicken until it holds a ribbon, but remains smooth and emulsified. Cook slowly & do not walk away from the custard. (see 3rd photo).
• Once the custard reaches 165-70 degrees, turn off the heat but leave the bowl over the hot bain marie. Let the custard "carry" to 180 degrees while you constantly whisk. Remove from the heat.
• Transfer the cooked custard to a clean bowl. Whisk in the lemon oil.
• Quickly portion the custard into the cazuelas, 165g per
• Tap each cazuela on the counter to knock out any air bubbles and to settle the custard perfectly flat & smooth.
• Chill the custards until set.
• Once set, individually wrap & date the custards.

Service:

• Put granulated sugar in the raw  evenly on top of the crema and torch until caramelized.

• This product expires after 3 days.
• Check the creaminess on this custard; it can get grainy if the sugar has not been fully dissolved.
• Custard will also look "broken" and "eggy" if it is overcooked.