Crema Catalana

Ingredients

  • 1.42 kg / 3 lb 2.09 oz milk
  • 2 cinnamon sticks
  • 5 g / .18 oz lemon zest
  • 381 g / 13.44 oz sugar
  • 171 g / 6.03 oz egg yolks
  • 15 g / .53 oz cornstarch
  • 12 g / .42 oz gelatin sheets, bloomed

Method

  1. Line a flat sheet pan with an acetate sheet. Place a 25 cm / 10 in by 38 cm / 15 in by 1.75 cm / 0.68 in Plexiglas frame inside the sheet pan on top of the acetate.
  2. Combine the milk with the cinnamon, lemon zest, and half of the sugar and bring to a boil.
  3. Meanwhile, whisk together the egg yolks with the remaining sugar and the cornstarch.
  4. Temper the yolk mixture with the boiled milk and cook over medium heat, stirring constantly, until it just comes to a boil.
  5. Remove the pot from the heat and stir in the bloomed gelatin.
  6. Pour the custard into the prepared frame. Tap the sheet pan down to even out the custard.
  7. Freeze until hardened, about 2 hours.
  8. Cut the custard into rectangles 1.75 cm / .68 in by 12.5 cm / 5 in and refrigerate, covered with plastic wrap, until needed. Discard after 4 days.