Ingredients Jump to Instructions ↓

  1. 3 1/2 cups milk

  2. 1 lemon, peeled with a vegetable peeler

  3. 1 orange, peeled with a vegetable peeler

  4. 4 cinnamon sticks

  5. 8 egg yolks

  6. 1 cup sugar

  7. 3 tablespoons cornstarch

  8. Ground nutmeg

  9. 2 minutes, turn off heat and let steep

  10. 1 hour. Strain milk and discard peel and cinnamon sticks.

  11. With a whisk, ribbon the egg yolks and 1/2 cup of the sugar. Beat in the cornstarch. Stir in a few tablespoons of the hot milk, then add the egg yolk mixture to the rest of the milk.

  12. 5 minutes. Pour the custard into 8 crema Catalana ramekins, about 5-inches across, 1-inch deep and 5-ounces in capacity. Cool and then refrigerate.

  13. 1/2 cup sugar with a large pinch nutmeg. Before serving, sprinkle each custard evenly with

  14. 1 tablespoon sugar/nutmeg. To caramelize the sugar, use a hot metal "branding iron" which is smaller than the width of the dessert dish. Caramelize the sugar until it has melted completely and a hard golden brown crust.

  15. Serve immediately. The sugar will stay hard for 30 minutes.

  16. Serves 8


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