Le Creuset turns 90 this year, and we’re celebrating their nine decades of creativity and craftsmanship by whipping up crema catalana, one of Spain’s most popular desserts and a fun riff on classic crème brûlée. Try your hand at the recipe below, then shop signature cookware and barware from the storied French brand.
2 cups half & half
½ cinnamon stick
1 tsp pure vanilla extract
Peel of ½ lemon
2 tbsp cornstarch
4 egg yolks
¼ cup sugar
¼ cup sugar for topping, if desired
In a small saucepan, mix 1 ¾ cups of half & half, cinnamon, vanilla, and lemon peel.
Mix remaining ¼ cup of half & half with cornstarch, blending well. Set aside.
Place saucepan on medium heat and bring mix to a boil. Promptly remove from heat, and remove cinnamon stick and lemon peel.
Place egg yolks in a mixing bowl and mix with ¼ cup sugar until light and lemon-colored. Slowly whisk ½ cup of the warm milk mixture into the bowl to temper eggs. Then whisk this egg mixture and cornstarch mixture into the contents of the saucepan.
Place pan back on low heat and, stirring constantly, cook for five minutes or until mixture starts to thicken and coats the back of a wooden spoon. Allow to cool slightly, then evenly divide contents between four Le Creuset ramekins. Let cool, and refrigerate until serving time.
For optional topping:
To make a crunchy sugar surface for the custards, line a cookie sheet with foil and butter it well. Trace four circles on the sheet the same diameter as the ramekins. Sprinkle a quarter of the remaining 1/2 cup sugar evenly inside each circle.
Place the sheet under the broiler for 4-5 minutes until the sugar is a deep amber color. Allow the sugar to cool, then carefully peel it from the foil and set a circle on each ramekin for serving.