Spain Crema Catalana
Crema catalana is a rich milk custard with a hardened layer of caramelized sugar. Some refer to this decadent yet simple Spanish dessert as the crème brûlée of Spain. Crema catalana usually includes cinnamon and lemon and/or orange peel and is often served topped with fresh berries or other fruit.
Prep Time
25 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
15 minutes
Total Time
4 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2¼ cups (535 ml) whole milk
- Large peel from 1 lemon (not the zest)
- Large peel from 1 orange (not the zest)
- ½ cinnamon stick
- 2 Tbsp (15 g) cornstarch
- 4 large egg yolks
- 2½ oz (75 g) superfine sugar
- Additional sugar to caramelize the top
- Fresh fruit (such as figs, raspberries, or strawberries) to top, if desired
Directions
- In a medium saucepan set over medium heat, add and combine milk, lemon peel, orange peel, and cinnamon stick.
- Slowly bring to a boil.
- In a small bowl or other container, dissolve the cornstarch in a splash of water. Set aside.
- In a medium bowl, combine egg yolks and sugar. Beat well.
- Add dissolved cornstarch and a spoonful of the hot milk mixture to the bowl of eggs. Mix well.
- Remove the citrus peels and cinnamon stick from saucepan.
- Reduce the heat.
- Slowly add the egg yolk mixture to the milk mixture.
- Stir continuously over low heat to ensure the eggs don't scramble. Mixture will thicken.
- Remove saucepan from heat.
- Pour mixture into clay dishes or ramekins.
- Allow custard to cool and then refrigerate for 4 to 8 hours.
- Allow crema catalana to come to room temperature.
- Sprinkle a thin, even layer of sugar onto each serving.
- Use a kitchen blowtorch (preferred method) or oven broiler to caramelize the sugar until brown and crusty.
- Serve immediately.
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