Harshita Sinha
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2 cups heavy cream, 1 cup granulated sugar, 1/2 cup whole milk, 1/4 tsp kosher salt, 1/2 tsp vanilla extract, 3 large egg yolks, 1/4 cup sugar (for caramelizing).
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Pre heat oven to 350° F (150°C). In a medium saucepan, combine cream, sugar, milk, and salt.
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Heat the cream over medium heat, stirring occasionally. In a small bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs.
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Pour the tempered mixture into 4-6 ramekins or small baking dishes.
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Bake for 25- 30 minutes or until set. Chill in the refrigerator for at least 2 hours or overnight.
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Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
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Caramelize the sugar with a kitchen torch or under the broiler, enjoy the creamy Crema Catalana