Crema Catalana
This classic Spanish dessert features a creamy, citrus-infused custard base. It's traditionally topped with a crisp layer of caramelized sugar for a delightful textural contrast. Serve slightly chilled for the best experience.
An original recipe by Forkin
- Total time
- 2 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 285 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 mlwhole milk
- 1 pcslemon zest, from one lemon, in a strip
- 1 pcsorange zest, from one orange, in a strip
- 1 pcscinnamon stick
- 4 pcsegg yolk
- 20 gcornstarch
custard
- 75 ggranulated sugar
topping
- 4 tbspgranulated sugar
Equipment
saucepan · kitchen blowtorch · ramekins · strainer · bowl · whisk
The method
Step by step
- 1
Combine the whole milk, lemon zest, orange zest, and cinnamon stick in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, then remove from heat and let it steep for 10 minutes to infuse the flavors.
About 15 min
Cook’s note: Ensure the milk doesn't boil to prevent scorching.
- 2
In a separate bowl, whisk together the egg yolks, custard granulated sugar, and cornstarch until smooth and pale.
About 3 min
- 3
Strain the steeped milk mixture to remove the zest and cinnamon stick, then slowly pour the warm milk into the egg yolk mixture, whisking constantly to temper the eggs.
About 2 min
Cook’s note: Whisking continuously prevents the eggs from scrambling.
- 4
Return the custard mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until it thickens to a consistency that coats the back of the spoon. This should take about 5-7 minutes.
About 7 min
Cook’s note: Do not allow the custard to boil, as it can curdle.
- 5
Pour the thickened custard into four individual shallow ramekins or terracotta dishes. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.
About 2 hr
Cook’s note: Press the plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- 6
Just before serving, sprinkle an even layer of the topping granulated sugar over the top of each chilled custard. Use a kitchen blowtorch to caramelize the sugar until it forms a dark, amber crust. Alternatively, place under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.
About 3 min
Cook’s note: If using a broiler, ensure the ramekins are on a baking sheet and positioned a few inches from the heat source.
- 7
Serve immediately after caramelizing the sugar, allowing the crust to cool and harden.
Per serving
Nutrition
- Calories
- 285.4kcal
- Protein
- 6.9g
- Carbs
- 45.6g
- Fat
- 9g
- Fibre
- 0.8g
- Sugar
- 40g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover crema catalana, without the caramelized topping, covered in the refrigerator.
This dessert is best enjoyed chilled and is not suitable for reheating.
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