Vegan Crema Catalana

🛒 Ingredients

• #Custard Base;
• 700 ml unsweetened plant milk (oat or soy work best for creaminess)
• 80–100 g caster sugar or coconut sugar.. 40 g cornstarch (cornflour)
• 1 large cinnamon stick.. 1 strip lemon zest (only the yellow part, no white pith)
• 1 strip orange zest (optional, extra aroma).. 1 tsp pure vanilla extract.. Pinch of fine salt
• #Caramel Top;
• 4–5 tbsp extra caster sugar (for the brûlée layer)

👩‍🍳 Instructions

1. 1

   Infuse flavour: Pour 600 ml of the milk into a saucepan with cinnamon stick, lemon zest, orange zest, and half the sugar. Heat gently until just steaming — do not boil. Turn off heat, cover, and let infuse for 10 minutes, then remove the zest and cinnamon.

2. 2

   Thicken: In a small bowl, whisk the remaining cold milk with cornstarch and the rest of the sugar until completely smooth. Pour this mixture slowly into the warm infused milk, stirring constantly.

3. 3

   Cook: Return to medium‑low heat and stir continuously for 5–8 minutes until the custard thickens into a smooth, creamy consistency — it should coat the back of a spoon. Remove from heat, stir in vanilla and salt.

4. 4

   Chill: Pour evenly into small ramekins or shallow clay dishes. Let cool to room temperature, then cover and refrigerate for at least 4–6 hours (overnight is best) until fully set and firm.

5. 5

   Brûlée: Just before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen blowtorch or place briefly under a very hot grill until the sugar melts and caramelises into a golden, crisp crust. Let it cool for 1–2 minutes so the crust hardens, then serve.