Crema Catalana
Crema Catalana is a delightful Spanish dessert that features a rich custard base topped with a crispy caramelized sugar layer. This traditional treat offers a perfect balance of creamy texture and sweet crunch, making it a beloved favorite among dessert lovers.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Spanish
Ingredients
- 400 ml milk
- 150 ml double cream
- 1 pcs cinnamon stick
- 1 pcs orange zest
- 1 pcs lemon
- 7 pcs egg yolks
- 100 g caster sugar
- 6 g caster sugar
- 45 g corn flour
Instructions
- In a saucepan over medium heat, combine the milk, cream, cinnamon stick, and all the citrus zest.
- Heat the mixture, stirring frequently, until it begins to steam but does not reach a boil, which should take about 3 to 5 minutes.
- Remove the saucepan from the heat, cover it with a plate, and allow it to steep for a minimum of 30 minutes.
- In a different bowl, vigorously whisk together the egg yolks, sugar, and cornflour for 3 to 5 minutes, or until the mixture becomes light and pale.
- Gradually pour the infused milk through a sieve into the egg mixture while continuously whisking.
- Transfer the combined mixture back into the saucepan.
- Place the saucepan over medium-high heat.
- Whisk the mixture for approximately 10 to 12 minutes until it reaches a custard-like thickness.
- To check for readiness, dip a wooden spoon into the mixture and draw a line through it with your finger on the back of the spoon.
- If the line remains visible, the mixture is ready.
- Pour the mixture through a sieve into a jug to eliminate any froth.
- Evenly distribute the custard into six 150ml ramekins or small terracotta dishes.
- Allow the custard to cool at room temperature for 1 hour until it firms up with a slight jiggle.
- Refrigerate overnight.
- Right before serving, sprinkle 1 tablespoon of caster sugar on top of each ramekin.
- Use a kitchen blowtorch to caramelize the sugar, or place the ramekins under a hot grill until the sugar becomes golden and bubbly.
- Serve immediately.