Crema Catalana is a delicious Spanish dessert that sits somewhere between a classic custard and a crème brûlée. While it is traditionally served on Saint Joseph’s Day in Spain, it is enjoyed year-round for its wonderful contrast between the creamy center and the crunchy burnt sugar topping, also known as crema quemada.
The main difference between this and a French crème brûlée is the cooking method; while the French version is baked in a water bath, this Spanish version is cooked right on the stovetop. To get that perfectly silky texture, the secret is to strain the egg mixture before adding it to the hot milk to ensure no lumps or bits of cooked egg remain.
Authentic Crema Catalana
Crema Catalana, also known as crema quemada, is a classic Spanish custard similar to crème brûlée but prepared on the stovetop for a silky, citrus-scented finish.
Ingredients
Ingredients
- 4 1/4 cups whole milk 1 liter; leche entera
- 3/4 cup granulated sugar 150 g; azúcar blanca granulada
- 8 egg yolks 8 yemas de huevo
- 1 tbsp maicena (cornstarch) 15 g; use a heaping tablespoon
- 1 tsp vanilla extract 5 ml; esencia de vainilla
- 1 cáscara (citrus peel) peel of 1 orange and 1 lemon; use only the colored part as the white part is bitter; the original recipe uses strips to remove later, but I prefer it grated
- 1 rama de canela (cinnamon stick) 1 unit
- 1/4 cup granulated sugar azúcar blanca granulada; for caramelizing
Instructions
Preparation
- In a medium bowl, mix about 1/2 cup of the milk with the egg yolks and whisk with a wire whisk until well combined.
- Add the maicena (cornstarch) and continue whisking until you have a smooth, homogeneous liquid.
- Set this mixture aside for later.
- In a medium pot, heat the remaining milk with 3/4 cup of sugar, the cinnamon stick, vanilla, and the citrus peels over low heat, stirring occasionally until it begins to boil.
- Remove the cinnamon stick and the citrus peels from the milk if you added them in strips.
- Add one cup of the hot milk to the egg yolk mixture while whisking vigorously to temper them, then pour the yolk mixture through a strainer back into the pot and cook while whisking constantly until the mixture begins to boil again and thickens quickly.
- Turn off the heat and pour the custard into individual ramekins or small bowls.
- Let the custards cool and set at room temperature.
- When the custards are cold and just before serving, sprinkle granulated sugar on the surface and carefully use a kitchen torch to toast it until the sugar transforms into a fine layer of caramel.
- Let it cool and enjoy!
Notes
The caramel topping will only stay crunchy for a few hours before it starts to dissolve, so it is best to torch it right before serving. If you do not have a kitchen torch, you can caramelize the sugar by placing the ramekins in the oven at the highest broiler setting, around 500°F (260°C), for a few minutes. You might also enjoy other classic desserts like sémola con leche or a traditional tiramisu.
Nutrition
Calories: 320kcal
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