Recipe Image

Crema Catalana

Takes 265 minutes | Serves 6 | Rating: -2.5 / 5

A classic Spanish dessert similar to crème brûlée, featuring a rich custard base topped with a caramelized sugar crust.

Ingredients

  • 15 g
  • 600 ml
  • 1 large piece
  • 1 large piece
  • 1
  • 5 large
  • 100 g
  • some
  • some optional fresh fruit or berries

Steps

    Instructions

    • Pour the milk into a small, heavy-based saucepan and set it over medium heat. Add the citrus peels and cinnamon stick, then bring the mixture to a simmer. Once simmering, remove from the heat.
    • While the milk is heating, dissolve the cornstarch in a small splash of water to create a slurry.
    • In a separate bowl, beat the egg yolks and sugar with a whisk until the mixture turns pale yellow. Then, whisk in the cornstarch slurry and a small splash of the hot milk.
    • Remove the citrus peels and cinnamon stick from the hot milk. Slowly pour the egg mixture into the hot milk, whisking constantly to prevent the eggs from scrambling.
    • Turn the heat to low and continue to whisk constantly until the mixture thickens to a pudding-like consistency.
    • Remove from the heat and divide the mixture among six 6-ounce ramekins or traditional clay dishes. Press a piece of plastic wrap onto the surface of each custard to prevent a skin from forming.
    • Chill the crema catalanas for about 4 hours, or preferably overnight.
    • Once the custards have chilled, remove the plastic wrap and sprinkle a thin layer of sugar on top of each custard. Spread the sugar evenly by tilting the ramekins in all directions. Caramelize the sugar to the desired color using a small blowtorch. Alternatively, place the ramekins on a baking tray on the top shelf of the oven and brown the sugar under the grill on the highest setting. Watch carefully to avoid burning.
    • Optionally, top with fresh fruit and enjoy immediately!

Nutritional Information

0 calories per serving