Silky Spanish Burnt Custard With a Caramelized Finish

Burnt custard is the Spanish take on creme brulee, a thin layer of caramel cracked over vanilla custard. I torch the sugar so it sets into a sheet you have to break with the spoon.

The preparation is relatively simple, requiring basic ingredients, and it can be made ahead of time, making it ideal for entertaining guests or enjoying a sweet ending after dinner.

Delicious Spanish Burnt Custard with a Crispy Topping

This Spanish burnt custard features creamy custard infused with citrus and cinnamon, finished with a crisp layer of caramelized sugar that adds delightful texture. The recipe takes about 1 hour and serves 6 people.

Ingredients

2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1 cinnamon stick
5 large egg yolks
1/2 cup granulated sugar (divided)
1 tablespoon cornstarch
Pinch of salt
Additional granulated sugar for caramelizing

Instructions

Prepare the Milk Mixture: In a saucepan, combine the milk, heavy cream, vanilla extract, lemon zest, orange zest, and cinnamon stick. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let steep for about 15 minutes.
Whisk Egg Yolks: In a bowl, whisk together the egg yolks, 1/2 cup of sugar, cornstarch, and a pinch of salt until smooth.
Combine and Strain: Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly. Strain the mixture through a fine sieve into a clean bowl to remove the zest and cinnamon stick.

Cook the Custard: Return the strained mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 10-15 minutes.
Cool the Custard: Pour the custard into individual ramekins and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Caramelize the Sugar: Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it melts and turns golden brown. Alternatively, place them under a broiler for a few minutes, watching carefully to avoid burning.