Crema Andorrana (Andorran Burnt Cream)
Sign in to rate this recipe.
The Tale of Crema Andorrana (Andorran Burnt Cream)
Story updated
Crema andorrana, Andorra's caramelized custard dessert, belongs to the same family as Catalan crema catalana and French crème brûlée, reflecting the country's position wedged between France and Catalonia. Its origins are hard to pin down specifically to Andorra given how closely it mirrors its neighbors' desserts.
Ingredients
Scale:· 6 servings
- 4 cups whole milk
- 1 cinnamon stick
- Zest of 1 lemon
- 8 egg yolks
- 1 cup sugar, divided
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- 1Heat the milk in a saucepan with the cinnamon stick and lemon zest until steaming but not boiling; let it infuse for 10 minutes.
- 2Whisk the egg yolks with 3/4 cup of the sugar and the cornstarch until pale and smooth.
- 3Strain the warm milk and slowly whisk it into the egg yolk mixture to temper it.
- 4Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard that coats the back of a spoon.
- 5Stir in the vanilla extract and pour the custard into individual shallow ramekins.
- 6Let cool, then refrigerate for at least 2 hours until fully set.
- 7Just before serving, sprinkle the remaining sugar evenly over the top of each custard.
- 8Caramelize the sugar with a kitchen torch or under a hot broiler until it forms a crisp, deep amber crust.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.