Spanish · Dessert · Medium
Crema Catalana
0.0 (0 ratings)- Total
- 4 hr 55 min
- Prep
- 4 hr 40 min
- Serves
- 6
- Calories
- 280
Citrus and cinnamon perfume a cool, silky custard beneath a thin lid of caramelized sugar. Crack the top with a spoon just before eating.
The contrast in Crema Catalana comes from its cool custard and freshly torched sugar shell. Cornstarch helps the egg yolks thicken the milk on the stove, so the shallow custards set in the fridge without a water bath or oven.
Peel the citrus in wide strips, leaving the bitter white pith behind. Use shallow heatproof dishes for a generous caramel surface, and keep the sugar layer thin so it melts before the custard warms.
Method
Warm the milk, cream, cinnamon stick, orange zest and lemon zest in a saucepan over medium heat for until steaming. Remove from the heat, cover and steep for .
Whisk the egg yolks with 1/2 cup sugar and the cornstarch until smooth. Strain the warm milk into the yolks in a slow stream, whisking constantly; discard the cinnamon and zest.
Return the mixture to the saucepan. Cook over medium-low heat for , whisking constantly, until thick with slow bubbles breaking the surface. Continue whisking at a gentle bubble for so the starch cooks through.
Divide among six shallow 5-oz heatproof dishes. Cool for , cover and refrigerate for until fully chilled and set.
Sprinkle the remaining sugar evenly over the custards. Sweep a kitchen torch over the tops until amber and glassy, then leave for for the caramel to harden.
Forkue tips
- Blot any condensation from the custard before adding sugar; a wet surface prevents an even caramel crust.
Storing and reheating
Keep the covered custards in the fridge for up to 2 days without the sugar topping. Caramelize just before serving, since the crisp shell softens in the fridge.
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Kitchen gear
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Crema Catalana: FAQ
Why did my custard turn lumpy?
The heat was too high or the whisk missed the edges. Strain it while warm to catch small lumps before portioning.
Can I caramelize the tops in advance?
Only shortly before serving. Moisture from the custard dissolves the caramel and removes its brittle crunch.
How do I store and reheat Crema Catalana?
Keep the covered custards in the fridge for up to 2 days without the sugar topping. Caramelize just before serving, since the crisp shell softens in the fridge.
How long does Crema Catalana take?
About 4 hr 55 min in total: 4 hr 40 min prep and 15 min cooking.
What do I need to make Crema Catalana?
The key ingredients are whole milk, heavy cream, cinnamon stick, orange zest, lemon zest and egg yolks, plus pantry basics.
Any tips for Crema Catalana?
Blot any condensation from the custard before adding sugar; a wet surface prevents an even caramel crust.
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