Gluten-Free Catalan Cream (Crema Catalana)

Instructions

1. 1In a medium saucepan, combine the 2 cups of heavy cream, the 1/2 cup of milk, the 1 tsp of lemon zest, and the 1 stick of cinnamon stick. Heat this mixture over medium heat until it just begins to simmer, which means you'll see small bubbles forming around the edges. This should take about 5-7 minutes. Once simmering, remove the saucepan from the heat.
2. 2While the cream mixture is heating, get a medium bowl. Add the 6 large egg yolks and the 1/2 cup of sugar to this bowl. Whisk them together vigorously until the mixture becomes pale yellow and looks smooth. This might take about 2-3 minutes.
3. 3Very slowly, and while continuously whisking the egg yolk mixture, pour about half of the hot cream mixture into the bowl with the egg yolks. This gradual addition and constant whisking is crucial to prevent the eggs from cooking and forming lumps. Once this is incorporated, pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Whisk everything together until well combined.
4. 4Pour the entire custard mixture through a fine-mesh sieve into a measuring cup with a spout. This step removes the cinnamon stick and lemon zest, ensuring a smooth custard. Discard the solids left in the sieve.
5. 5Carefully pour the strained custard mixture evenly into four individual ramekins. Place these filled ramekins into a larger baking dish. Pour hot water into the baking dish, making sure the water comes halfway up the sides of the ramekins. This water bath helps the custard cook gently and evenly.
6. 6Carefully place the baking dish with the ramekins into a preheated oven set to 150°C. Bake for 30-40 minutes. The custards are ready when the edges are set, but the center still has a slight wobble when you gently shake the dish. Do not overbake.
7. 7Gently remove the baking dish from the oven. Carefully lift the ramekins out of the hot water bath and place them on a wire rack. Let the custards cool completely at room temperature for about 1 hour. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours to allow them to fully set and chill.
8. 8Just before serving, uncover the chilled custards. Sprinkle the top of each custard evenly with the 2 tbsp of sugar. Using a kitchen torch, carefully move the flame over the sugar until it melts, bubbles, and turns a deep golden brown and forms a crisp crust. Alternatively, you can place the ramekins under a preheated broiler for a few seconds, watching very closely to prevent burning, until the sugar caramelizes.
9. 9Serve the Crema Catalana immediately after caramelizing the sugar topping to enjoy the contrast between the warm, crisp sugar and the cool, creamy custard.

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