Print

Crema Catalana Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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