Crema Catalana
Indulge in the timeless elegance of Crema Catalana, Spain's beloved custard dessert with a tantalizing caramelized sugar crust. This classic recipe combines silky, citrus-infused custard with a touch of cinnamon, creating a dessert that's light yet decadently flavorful. The infusion of whole milk, heavy cream, and fresh lemon and orange zest elevates the entire dish with aromatic brightness, while a dash of cinnamon adds warmth. The creamy custard, thickened with egg yolks and cornstarch, is gently cooked to perfection before being chilled and topped with a golden, crackling layer of caramelized sugar. Perfect for entertaining or indulging in your own sweet escape, this easy-to-prepare Spanish treat guarantees an irresistible blend of smooth textures and bold flavors. Whether you're hosting a dinner party or craving a refined dessert, Crema Catalana is a must-try recipe that brings a touch of Mediterranean magic to your table.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 100 ml Heavy cream
- 100 g Granulated sugar
- 20 g Cornstarch
- 4 large Egg yolks
- 1 strip Lemon zest
- 1 strip Orange zest
- 1 Cinnamon stick
- 1 pinch Salt
- 40 g Sugar for caramelizing
Instructions
1. In a medium saucepan, combine the whole milk, heavy cream, lemon zest, orange zest, and cinnamon stick. Heat over medium heat until the mixture is just about to boil. Remove from the heat, cover, and let it infuse for 10 minutes.
2. In a mixing bowl, whisk together the granulated sugar, cornstarch, egg yolks, and a pinch of salt until smooth and pale.
3. After the 10 minutes of infusion, remove the lemon zest, orange zest, and cinnamon stick from the milk mixture. Gradually pour the warm liquid into the egg yolk mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over low to medium heat, stirring continuously with a wooden spoon or whisk. Cook until the custard thickens and coats the back of the spoon, about 5-7 minutes. Do not allow it to boil.
5. Once thickened, remove the pan from the heat and strain the custard through a fine-mesh sieve into a clean bowl or directly into serving ramekins to ensure a silky texture.
6. Divide the custard evenly among four ramekins. Let them cool to room temperature, then cover and refrigerate for at least 3 hours or until fully chilled and set.
7. Just before serving, sprinkle a thin, even layer of sugar (about 10g per ramekin) over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust. If you don't have a torch, place the ramekins under the broiler for 1-2 minutes, keeping a close eye to prevent burning.
8. Let the caramelized sugar cool for 1-2 minutes before serving to allow it to harden. Enjoy the Crema Catalana immediately for the best texture!
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 165.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 772 mg | 59% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
