Traditional Crema Catalana: A Sweet Spanish Delight
The charm of Spanish cuisine is often epitomized by its vibrant flavors and simple, yet profoundly delightful dishes. One such iconic dessert is the Traditional Crema Catalana. Similar to French crème brûlée but with a distinctly Spanish twist, Crema Catalana features a rich custard base infused with citrus zests and cinnamon, topped with a perfectly caramelized sugar crust. Here’s a detailed guide on how to make this delectable dessert at home.
Ingredients
- Granulated Sugar: ¾ cup (150g), divided
- Cornstarch: 3 tablespoons
- Salt: ½ teaspoon
- Egg Yolks: 8
- Whole Milk: 4 cups
- Lemon Zest: 1 strip
- Orange Zest: 1 strip
- Cinnamon Stick: 1
Instructions
- Preparation Setup:
- Place a fine mesh sieve over a large measuring cup or a spouted mixing bowl.
- Arrange six 6-ounce ramekins.
- Whisk the Eggs:
- In a large bowl, combine ½ cup (100g) of the sugar with cornstarch and salt.
- Add egg yolks and whisk until the mixture is pale and smooth (about 1 minute). Secure the bowl with a damp tea towel to prevent slipping.
- Infuse the Milk:
- In a medium, heavy-bottomed saucepan, combine whole milk, lemon zest, orange zest, and a cinnamon stick. Simmer over medium-low heat, stirring occasionally to prevent scorching.
- Temper the Egg Mixture:
- Remove the milk from heat once it simmers. Use tongs to discard the zests and cinnamon stick.
- Gradually pour the hot milk into the egg mixture while whisking continuously.
- Cook the Custard:
- Pour the combined mixture back into the saucepan. Over medium-low heat, whisk constantly until the custard thickens and begins to simmer (about 5 minutes). Continue to whisk for an additional minute once it starts bubbling.
- Strain and Chill:
- Remove the custard from heat and strain through the sieve into your prepared container.
- Divide the custard evenly among the ramekins, cover each with plastic wrap placed directly on the custard surface, and refrigerate overnight, or at least 4 hours.
- Caramelize the Sugar:
- Before serving, evenly sprinkle the remaining ¼ cup (50g) sugar over each custard.
- Use a kitchen torch to caramelize the sugar until it’s a deep brown, keeping the flame about 4 inches from the sugar.
- Serve:
- Serve immediately to enjoy the crisp caramel layer atop the smooth, creamy custard.
Recipe Details
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes, plus chilling time
- Calories: 350 kcal per serving
- Servings: 6
Crema Catalana is a dessert that truly captures the essence of Spanish culinary art. It’s perfect for a sophisticated dessert at dinner parties or a sweet treat on a quiet evening. Enjoy crafting this beautiful, flavorful dessert that promises to transport you straight to the heart of Spain with every spoonful.
Traditional Crema Catalana
- Total Time: 35 minutes
- Yield: 6 1x
Description
Crema Catalana, Spain’s answer to crème brûlée, offers a luscious custard base infused with citrus and cinnamon, topped with a perfectly caramelized sugar crust. The rich, creamy texture combined with the sharp contrast of the burnt sugar topping creates an unforgettable taste experience.
This dessert not only captures the essence of Spanish cuisine but also provides a visually stunning presentation. Whether you’re finishing a festive meal or looking for a simple yet sophisticated dessert for your dinner party, Crema Catalana is an excellent choice that is sure to delight your guests.
Ingredients
¾ cup (150g) granulated sugar, divided
3 tablespoons cornstarch
½ teaspoon salt
8 egg yolks
4 cups whole milk
1 strip lemon zest
1 strip orange zest
1 cinnamon stick
Instructions
Get ready: Set a fine mesh sieve over a large measuring cup or spouted mixing bowl. Gather six 6-ounce ramekins.
Whisk the eggs: In a large bowl, whisk together ½ cup (100g) of the sugar, the cornstarch, and salt. Add the egg yolks and whisk until the mixture becomes pale and smooth, about 1 minute. Set the bowl on a damp tea towel to prevent it from sliding in the next steps.
Infuse the milk: In a medium, heavy-bottomed saucepan, bring the milk, lemon zest, orange zest, and cinnamon to a simmer over medium-low heat. Stir the milk occasionally to prevent it from scorching.
Temper the egg mixture: As soon as the milk reaches a simmer, take the pan off the heat. Use tongs to remove the zest and cinnamon stick. With one hand, slowly pour the hot milk into the bowl of yolks, whisking constantly with your other hand.
Whisk and simmer: Once all of the milk has been incorporated, pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly until the custard thickens and comes to a simmer, about 5 minutes. Once it begins to bubble, continue cooking, still whisking, for 1 minute.
Strain, pour, and chill: Take the custard off the heat and pour it through the sieve into the large measuring cup or mixing bowl with a spout. Pour the custard into the ramekins. Cover each ramekin with plastic wrap, draping the plastic directly on the surface of the custard. Chill in the refrigerator overnight, or at least 4 hours. The custards will keep in the fridge for up to 4 days.
Ignite!: When you’re ready to serve, use the reserved ¼ cup (50g) sugar to sprinkle over the top of each custard, about 2 teaspoons of sugar per custard. Ignite your kitchen torch and hold the flame about 4 inches above the layer of sugar. Move the flame in circles until the sugar melts and caramelizes to a deep brown.
Serve: Serve immediately, before the caramel softens.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350 kcal