Description
Crema Catalana is a traditional Spanish dessert similar to crème brûlée, featuring a citrus- and cinnamon-infused custard topped with a caramelized sugar crust.
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Zest of 1 lemon
- Zest of 1 orange
- 1 cinnamon stick
- Additional granulated sugar for topping
Instructions
- In a saucepan, heat the milk with the lemon zest, orange zest, and cinnamon stick over medium heat until it just begins to simmer. Remove from heat and let it infuse for 10–15 minutes.
- In a separate bowl, whisk the egg yolks with sugar until pale and creamy.
- Add the cornstarch to the egg mixture and whisk until fully combined.
- Strain the infused milk to remove the zest and cinnamon, then slowly add it to the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency.
- Pour the custard into shallow ramekins or terracotta dishes and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle a thin layer of sugar over each custard and caramelize it using a kitchen torch or broiler until golden and crisp.
Notes
- Don’t let the custard boil during cooking to avoid curdling.
- Use fresh citrus zest for the most vibrant flavor.
- Caramelize the sugar topping just before serving for the perfect crisp texture.
- Store custards covered in the fridge for up to 3 days.
- Use a fine-mesh sieve to strain out zest and cinnamon stick for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 ramekin (about 150g)
- Calories: 230
- Sugar: 26g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
