Crema Catalana

Ingredients

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

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds; stir into the milk with the cinnamon stick until it boils.

2. 2.

   Whisk the eggs with additional yolks and 50 g raw cane sugar in a bowl to form a pale, creamy mixture.

3. 3.

   Remove the cinnamon stick from the milk and slowly fold the milk into the egg custard. Place a metal bowl over gently simmering water. Cook the custard for about 15 minutes, stirring until thickened. Divide into four bowls and chill for at least 3 hours.

4. 4.

   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 custard, let cool, and serve.