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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Citrus Crema Catalana

Andres Ramos


  • 3 1/2 cups Heavy cream
  • 1 cup milk
  • 1 1/2 cup sugar
  • 1 vanilla bean, split and scraped
  • 16 large egg yolks
  • One whole orange Peel


  1. In a medium size pot bring heavy cream, milk, vanilla, and orange peel to a simmer.
  2. Remove from heat and allow to rest for five minutes.
  3. Whisk yolks and sugar in a small bowl and pour in hot liquid to temper.
  4. Strain and pour into ramekins.
  5. Bake for 35-45 minutes at 325°