Crema Catalana

Crema Catalana is a delightful Spanish dessert similar to crème brûlée, featuring a rich custard base flavored with cinnamon and lemon zest, topped with a crispy caramelized sugar layer. This kosher version maintains traditional flavors while ensuring it adheres to dietary laws.

Ingredients

• Whole milk - 250 ml
• Granulated sugar - 60 g
• Cornstarch - 15 g
• Egg yolks - 2 large
• Cinnamon stick - 1
• Lemon zest - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Brown sugar - 30 g (for caramelizing)

Steps

1. In a medium saucepan, combine the whole milk, cinnamon stick, and lemon zest. Heat over medium until just below boiling, then remove from heat and let steep for 10 minutes.
2. In a bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.
3. Remove the cinnamon stick and lemon zest from the milk mixture, then gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove from heat and stir in the vanilla extract. Pour the custard into two ramekins and let cool to room temperature before refrigerating for at least 2 hours.
6. Once chilled, sprinkle the brown sugar evenly over the custards. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. If you don't have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
7. Let the caramelized sugar harden for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 0 g
• Sugar: 30 g
• Sodium: 60 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.25 L

Health Benefits

• Provides a source of calcium from milk, supporting bone health.
• Contains egg yolks which are rich in vitamins A and D, important for overall health.

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