Crema Catalana

Ingredients

• 0.5 l milk (3.5% fat)
• 1 vanilla pod
• 1 cinnamon stick
• 2 Eggs
• 4 egg yolks
• 150 g raw cane sugar

Instructions

1. 1.

   Split the vanilla pod lengthwise and scrape out the seeds. Stir into the milk and bring to a boil with the cinnamon stick.

2. 2.

   Whisk the eggs with additional yolks and 50 grams of raw cane sugar in a bowl until light and creamy. Remove the cinnamon stick from the milk, slowly stir the milk into the egg mixture. Place a metal bowl over gently boiling water. Cook the custard in a bain‑marie for about 15 minutes until it thickens. Pour the vanilla custard into four bowls and chill for at least 3 hours.

3. 3.

   For the caramel layer dissolve the remaining raw cane sugar in 75 ml hot water and simmer until the syrup turns golden brown. Spread over the chilled Crema Catalana, let cool, then serve.