Crema Catalana Catalan Burnt Cream
Indulge in the rich, velvety charm of Crema Catalana, also known as Catalan Burnt Cream, a traditional Spanish dessert that delivers creamy decadence with a hint of citrus and spice. This iconic treat is crafted by infusing whole milk and heavy cream with aromatic cinnamon, lemon peel, and orange peel, creating a fragrant base for the silky custard made with egg yolks, granulated sugar, and cornstarch. Topped with a thin layer of caramelized sugar that crackles delightfully with each bite, Crema Catalana is the ultimate fusion of smooth custard and crunchy sweetness. Perfect for an elegant dinner party or a special indulgence, this dessert is a must-try for fans of crème brûlée but with a distinctive Mediterranean twist. Serve it chilled and savor the contrast of textures and flavors in every spoonful.
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Recipe Information
Ingredients
- 500 ml whole milk
- 100 ml heavy cream
- 6 pieces large egg yolks
- 120 g granulated sugar
- 20 g cornstarch
- 1 piece cinnamon stick
- 1 strip lemon peel
- 1 strip orange peel
- 50 g additional granulated sugar (for caramelization)
Instructions
In a medium-sized saucepan, combine the milk, heavy cream, cinnamon stick, lemon peel, and orange peel. Heat gently over medium heat until it just begins to steam (do not let it boil). Remove from heat and let the mixture infuse for 10 minutes.
Meanwhile, in a large mixing bowl, whisk together the egg yolks and 120 g of granulated sugar until pale and creamy. Add the cornstarch and continue whisking until smooth.
Strain the infused milk and cream mixture through a fine-mesh sieve to remove the cinnamon stick and citrus peels. Slowly pour the warm liquid into the egg yolk mixture, whisking constantly to prevent curdling.
Pour the custard mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula. Continue to cook until the mixture thickens enough to coat the back of the spoon, but do not let it boil.
Remove the thickened custard from the heat and pour it into 4 individual serving ramekins. Allow the custards to cool to room temperature, then cover them with plastic wrap and refrigerate for at least 2 hours, or until fully chilled.
Before serving, sprinkle a thin, even layer of the additional granulated sugar (approximately 12 g per ramekin) over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown layer. Alternatively, you can place the ramekins under a preheated broiler to achieve the same result. Be sure to keep a close eye to prevent burning.
Let the caramelized sugar cool for a minute or two to harden, then serve immediately. Enjoy your Crema Catalana with a delightful crack of the caramelized sugar crust!
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1266 mg | 422% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 195.5 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 809 mg | 62% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 913 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.
