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.
Servings 8 servings
Calories 320kcal
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