Crema Catalana Recipe
Category: Desserts
Servings: 4
Crema Catalana is a traditional Spanish dessert, often compared to the French Crème Brûlée, but with a distinctively zesty twist from the infusion of lemon and cinnamon. This smooth and velvety custard is finished with a crisp caramelized sugar crust, making every bite an irresistible combination of creamy and crunchy. Here’s how you can make this delightful treat at home, step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 500g |
| Egg Yolks | 4 |
| Granulated Sugar | 100g |
| Lemon | 1 |
| Cinnamon Sticks | 1 |
| Cornstarch (Cornflour) | 25g |
| Brown Sugar (for topping) | To taste |
Nutritional Information (Approx.)
| Nutrient | Per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 4g |
| Carbohydrates | 28g |
| Sugars | 24g |
| Fat | 12g |
| Saturated Fat | 6g |
| Fiber | 0g |
| Sodium | 40mg |
Instructions
1. Prepare the Cornstarch Mixture
Begin by placing 25 grams of cornstarch into a small bowl. Add a few tablespoons of the 500 grams of milk, just enough to dissolve the cornstarch completely, and stir until smooth. This will help prevent lumps from forming in the custard.
2. Infuse the Milk
Pour the remaining milk into a medium-sized saucepan. Add the cinnamon stick and the zest of one lemon (using a vegetable peeler, remove the peel in large strips to avoid the bitter white pith). Stir the milk gently and heat it over medium heat until it begins to steam, just before it starts to boil. Be careful not to let it boil, as this can alter the flavor.
3. Whisk the Egg Yolks and Sugar
While the milk is heating, take a separate bowl and combine the egg yolks with 50 grams of the granulated sugar. Using a whisk, beat the mixture until it becomes smooth and pale yellow in color. This step is essential to incorporate air into the eggs, which gives the custard its light texture.
4. Combine the Milk and Egg Mixture
Once the milk has heated, remove the cinnamon stick and lemon zest. Carefully pour a small amount of the hot milk into the egg-sugar mixture while constantly whisking to temper the eggs (this prevents them from scrambling). Gradually add the remaining hot milk, whisking continuously.
5. Thicken the Custard
Return the combined mixture to the saucepan and cook it over low heat. Stir constantly with a wooden spoon or spatula to avoid burning. As the mixture heats up, it will begin to thicken. Keep stirring until the custard reaches a pudding-like consistency, which should take about 5-7 minutes.
6. Strain the Custard
To ensure a silky-smooth texture, strain the custard through a fine mesh sieve into a clean bowl, removing any coagulated bits or overcooked egg particles.
7. Cool and Set the Custard
Divide the strained custard between four individual ramekins (or “cocottes”). Allow the custard to cool at room temperature for a few minutes before covering each ramekin with plastic wrap. Place the custards in the refrigerator and let them chill for at least 2 hours, or until fully set.
8. Caramelize the Sugar
Once the custard has cooled and is ready to serve, sprinkle a thin, even layer of brown sugar over the surface of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, you can also place the ramekins under a broiler for a minute or two, but be sure to watch carefully to avoid burning the sugar.
9. Serve and Enjoy
Once the sugar has hardened and formed a beautiful, glassy crust, serve your Crema Catalana immediately. This dessert is best enjoyed when the contrast between the cold custard and the warm, crisp sugar topping is at its peak.
Tips for Perfect Crema Catalana:
- Temperature Control: Be patient when heating the milk. The milk should be hot but not boiling, as high temperatures can cause the milk to curdle or burn.
- Straining is Key: Don’t skip the step of straining the custard. This ensures a perfectly smooth texture without any egg bits or clumps.
- Caramelization: If you’re using a kitchen torch, make sure to move the flame evenly across the surface to prevent burning. The brown sugar should melt and bubble before turning golden.
- Flavor Variations: While cinnamon and lemon are traditional, feel free to experiment with other infusions like vanilla bean or orange zest to create your own version of this classic dessert.
Why You’ll Love Crema Catalana:
Crema Catalana is not only a visually stunning dessert but also an experience of layered flavors. The rich, velvety custard is complemented by the fresh citrus and the warm, aromatic cinnamon, creating a delicate balance of sweetness and spice. The final touch, the crunchy caramelized sugar, offers a satisfying contrast to the smooth custard beneath, making each bite a delightful treat for the senses.
Perfect for a dinner party, holiday celebrations, or any special occasion, Crema Catalana is sure to impress with its beautiful presentation and unforgettable flavor. Whether you’re looking to serve it after a Spanish-themed dinner or simply indulge in something luxurious, this dessert is a guaranteed crowd-pleaser.
Enjoy making and savoring this traditional Spanish dessert!
