Crema Catalana Recipe

Introduction

Crema Catalana is a classic Spanish dessert known for its creamy custard base topped with a crisp caramelized sugar crust. Infused with warm cinnamon and citrus zest, this delightful treat is perfect for impressing guests or enjoying as a special indulgence at home.

Ingredients

• 400ml whole milk
• 150ml double cream
• 1 cinnamon stick
• Zest of 1 orange, pared into strips
• Zest of 1 lemon, pared into strips
• 7 egg yolks (freeze the whites for another recipe)
• 100g caster sugar, plus 6 tbsp for the topping
• 45g cornflour

Instructions

1. Step 1: Combine the milk, cream, cinnamon stick, and all the citrus zest in a saucepan over medium heat. Cook while stirring often until the mixture is just steaming but not boiling, about 3–5 minutes. Remove from the heat, cover with a plate, and let it infuse for at least 30 minutes.
2. Step 2: In a separate bowl, whisk the egg yolks, 100g caster sugar, and cornflour together for 3–5 minutes until the mixture is light and pale.
3. Step 3: Strain the infused milk through a sieve into the egg yolk mixture, whisking continuously. Pour this combined mixture back into the saucepan.
4. Step 4: Place the saucepan over medium-high heat and whisk continuously for 10–12 minutes until the mixture thickens to a custard-like consistency. Test by dipping a wooden spoon in the custard and running your finger over the back; if the line stays clear, it’s ready.
5. Step 5: Strain the custard into a jug to remove any froth, then divide it evenly into six 150ml ramekins or small terracotta dishes. Let them cool at room temperature for 1 hour until set but slightly wobbly, then chill overnight.
6. Step 6: Just before serving, sprinkle 1 tablespoon of caster sugar over each custard. Caramelize the sugar with a kitchen blowtorch or place the ramekins under a hot grill until the sugar melts, bubbles, and turns golden. Serve immediately.

Tips & Variations

• Freeze the egg whites for making meringues or macarons to avoid waste.
• For a citrus twist, you can substitute the lemon zest with lime zest or add a splash of orange liqueur to the custard mixture.
• If you don’t have a blowtorch, keep a close eye on the grill to prevent the sugar from burning.

Storage

Store any leftover Crema Catalana covered in the refrigerator for up to 2 days. It’s best served fresh with the caramelized topping, so consider caramelizing the sugar only before serving. Reheating is not recommended as it may affect the texture of the custard.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Crema Catalana without cream?

You can use just whole milk, but the texture will be less rich and creamy. The cream adds smoothness and depth to the custard.

What can I use if I don’t have cornflour?

All-purpose flour can be used as a substitute, but use about twice the amount. The custard may be slightly less smooth in texture.

Crema Catalana Recipe

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5 from 132 reviews

Crema Catalana is a traditional Spanish dessert featuring a creamy custard infused with citrus and cinnamon, topped with a crisp caramelized sugar crust. This luscious treat combines smooth, rich textures with the bright flavors of orange and lemon zest, creating a delightful and elegant dessert perfect for any occasion.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard Base

• 400ml whole milk
• 150ml double cream
• 1 cinnamon stick
• Zest of 1 orange, peeled into strips
• Zest of 1 lemon, peeled into strips
• 7 egg yolks (whites reserved for other uses)
• 100g caster sugar
• 45g cornflour

Topping

• 6 tbsp caster sugar (for caramelizing)

Instructions

1. Infuse the Milk and Cream: Combine the whole milk, double cream, cinnamon stick, orange zest, and lemon zest in a saucepan over medium heat. Stir frequently and heat until the mixture is just steaming but not boiling, about 3-5 minutes. Remove from heat, cover with a plate, and allow to infuse for at least 30 minutes to absorb the flavors.
2. Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks, 100g caster sugar, and cornflour vigorously for 3-5 minutes until the mixture is pale and light in color, which ensures a smooth custard texture.
3. Combine Infused Milk with Egg Mixture: Strain the infused milk and cream mixture through a sieve into the egg yolk mixture, whisking continuously to prevent curdling. Return this combined mixture to the saucepan.
4. Cook the Custard: Place the saucepan over medium-high heat and whisk continuously for 10-12 minutes. The custard will thicken; test readiness by running a finger through the custard on the back of a wooden spoon—if the line stays clear, it is cooked. Strain the custard into a jug to remove any froth or lumps.
5. Set the Custard: Pour the smooth custard into six 150ml ramekins or small terracotta dishes. Allow to cool at room temperature for 1 hour until set but still slightly wobbly. Then refrigerate overnight to fully chill.
6. Caramelize the Sugar Topping: Just before serving, evenly sprinkle 1 tablespoon of caster sugar over each ramekin. Use a kitchen blowtorch to caramelize the sugar until golden and bubbling, or place the ramekins under a hot grill until the sugar caramelizes. Serve immediately for the perfect crisp topping.

Notes

• Egg whites can be frozen for future recipes such as meringues or angel food cake.
• Ensure constant whisking when cooking the custard to avoid scrambling the eggs.
• Caramelizing with a kitchen blowtorch gives more control than a grill, which can be uneven.
• For a stronger citrus flavor, allow the zest to infuse longer with the milk and cream.
• Serve immediately after caramelizing to preserve the crisp sugar crust.

Keywords: Crema Catalana, Spanish dessert, custard, caramelized sugar, lemon zest, orange zest, cinnamon custard, traditional dessert