Description
Crema Catalana is a traditional Spanish dessert featuring a creamy, citrus-infused custard topped with a crisp, caramelized sugar crust. This rich and aromatic treat combines cinnamon, orange, and lemon zest for a refreshing twist on classic custard, finished with a brûléed sugar topping for a delightful contrast of textures.
Ingredients
Scale
Custard Base
- 400ml whole milk
- 150ml double cream
- 1 cinnamon stick
- Zest of 1 orange, pared into strips
- Zest of 1 lemon, pared into strips
- 7 egg yolks (freeze the whites for another recipe)
- 100g caster sugar
- 45g cornflour
Topping
- 6 tbsp caster sugar
Instructions
- Infuse Milk and Cream: In a saucepan over medium heat, combine the whole milk, double cream, cinnamon stick, and strips of orange and lemon zest. Cook while stirring frequently until the milk mixture is steaming but not boiling, about 3-5 minutes. Remove from heat, cover with a plate, and let it infuse for at least 30 minutes to extract the flavors.
- Prepare Egg Mixture: In a separate bowl, whisk the egg yolks, 100g caster sugar, and cornflour together vigorously for 3-5 minutes until the mixture is light and pale in color, creating a smooth base for the custard.
- Combine and Strain: Strain the infused milk mixture through a sieve into the egg mixture, whisking continuously to combine without curdling. Return this combined mixture to the saucepan.
- Cook Custard: Place the saucepan over medium-high heat and whisk continuously for approximately 10-12 minutes. The custard will thicken to a creamy consistency; test by dipping a wooden spoon and running your finger across the back—if the line holds, the custard is ready. Strain the custard once more to remove any froth or lumps.
- Chill Custard: Divide the smooth custard evenly among six 150ml ramekins or small terracotta dishes. Allow to cool at room temperature for 1 hour until slightly set and wobbling. Then refrigerate overnight to fully set.
- Caramelize Sugar Topping: Just before serving, sprinkle 1 tablespoon of caster sugar evenly over each ramekin. Using a kitchen blowtorch, caramelize the sugar until golden and bubbly, or alternatively, place the ramekins under a hot grill until the sugar melts and caramelizes. Serve immediately to enjoy the crisp sugar crust against the creamy custard.
Notes
- Freeze the leftover egg whites for use in recipes like meringues or macarons.
- If you don’t have a blowtorch, the grill method works well—just watch carefully to avoid burning.
- This dessert benefits from overnight chilling for the best texture and flavor melding.
- Be careful not to boil the milk or the custard mixture to prevent curdling.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
Keywords: Crema Catalana, Spanish custard dessert, caramelized custard, cinnamon, citrus zest dessert, traditional Spanish dessert
