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Crema Catalana Recipe

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Crema Catalana is a classic Spanish dessert featuring a rich, creamy custard infused with citrus and cinnamon, topped with a crisp caramelized sugar crust. This recipe provides step-by-step instructions to create a smooth, velvety treat that’s perfect for a special occasion or an elegant everyday dessert.

Ingredients

Cream Base

  • 3/4 cup (150g) granulated sugar, divided
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 8 egg yolks
  • 4 cups whole milk

Flavorings

  • 1 strip lemon zest
  • 1 strip orange zest
  • 1 cinnamon stick

Instructions

  1. Get ready: Set a fine mesh sieve over a large measuring cup or spouted mixing bowl. Gather six 6-ounce ramekins to prepare for custard pouring and cooling.
  2. Whisk the eggs: In a large bowl, whisk together 1/2 cup (100g) of the sugar, cornstarch, and salt. Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. Place the bowl on a damp tea towel to keep it stable for the next steps.
  3. Infuse the milk: In a medium heavy-bottomed saucepan, bring the whole milk, lemon zest, orange zest, and cinnamon stick to a simmer over medium-low heat. Stir occasionally to prevent scorching and extract maximum flavor.
  4. Temper the egg mixture: When the milk simmers, remove it from heat and discard the zest and cinnamon stick using tongs. Slowly pour the hot milk into the egg yolk mixture while whisking constantly to prevent curdling.
  5. Whisk and simmer: Return the combined mixture to the saucepan. Cook over medium-low heat, whisking constantly until the custard thickens and reaches a simmer, about 5 minutes. After it starts bubbling, continue whisking and cooking for 1 more minute.
  6. Strain, pour, and chill: Remove the custard from heat and strain through the fine mesh sieve into the measuring cup to ensure smoothness. Pour the custard into the ramekins. Cover each ramekin tightly with plastic wrap pressed directly onto the surface. Cool to almost room temperature, then refrigerate for at least 4 hours or overnight. Custards can be stored in the fridge up to 4 days.
  7. Ignite! When ready to serve, sprinkle the reserved 1/4 cup (50g) sugar evenly over each custard (about 2 teaspoons per ramekin). Using a kitchen torch, caramelize the sugar by holding the flame about 4 inches above it, moving in circles until deep golden brown and crisp.
  8. Serve: Serve the Crema Catalana immediately to enjoy the contrast between the creamy custard and the crispy caramel topping before it softens.

Notes

  • To avoid lumps, whisk constantly when adding hot milk to egg yolks and during cooking.
  • Use fresh citrus zest for the best aromatic flavor.
  • If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, but watch carefully to avoid burning.
  • Allow custard to chill thoroughly for best texture before caramelizing the sugar.
  • Use whole milk for the richest and creamiest custard.

Find it online: https://marthatasty.com/crema-catalana-recipe/