crema catalana

A delicious homemade Crema Catalana recipe, topped with fresh fruit!

Homemade Spanish Crema Catalana Recipe

cornstarch

whole milk

cinnamon

sugar

Fresh fruit (like figs, raspberries or strawberries to top)

Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.

Dissolve the cornstarch in a splash of water and set aside.

While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.

Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.

Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don't scramble!

Stir constantly over a low heat, until the mixture has thickened.

Remove from the heat and pour the mixture into traditional clay dishes or ramekins.

Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about four hours (preferably overnight).

Before serving, I like to let mine come to room temperature (unless it's summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).

Top with fresh fruit (optional) and enjoy!

Genießen Sie die typisch spanische Nachspeise mit unserem Rezept für Crema Catalana! Die Dessertcreme hat ein feines Zitrusaroma und wird mit dem Brenner knusprig karamellisiert.

Crema Catalana

5.0 Eigelb

2.0 EL Speisestärke

1.0 Bio-Zitrone, davon Saft und Abrieb

300.0 ml Milch

200.0 ml Sahne

1.0 Zimtstange

Zucker

One of Europe&#39;s oldest desserts, Spain&#39;s famous Crema Catalana features orange-lemon-cinnamon infused custard with a burnt sugar topping!

Crema Catalana (Catalan Cream)

milk

heavy cream

orange peel ((avoid

lemon peel

vanilla bean

vanilla bean paste

sugar sugar

turbinado sugar (, for the burnt sugar topping)

Pour the milk and cream in a small stock pot and add the orange and lemon peel, vanilla bean or vanilla paste, and cinnamon stick.  Heat over medium-high heat, stirring constantly to prevent scorching, until the milk is just on the brink of boiling.  Then turn off the heat, cover (to prevent a skin from forming).Let sit and cool for 30-45 minutes to allow the flavors of the citrus peel, vanilla and cinnamon to infuse the milk.  Once cooled down remove the citrus zest, cinnamon stick and vanilla bean (if using).

Towards the end of the cooling process, put the sugar and cornstarch in a mixing bowl along with the egg yolks.  Whisk until smooth and pale.  Pour some of the milk mixture into the bowl with the egg yolk mixture and whisk together.  Next pour all of the egg yolk mixture into the pot with with the milk mixture and whisk until combined.  Slowly heat the mixture, whisking constantly, until it is thickened.  DO NOT BOIL.Pour the custard into individual ramekins.  Cover the ramekins with plastic wrap to prevent a skin from forming on top.  Let them cool and then place them in the refrigerator to chill overnight, preferably for 24 hours for best flavor.  The longer the custard chills the more time the flavor will have to develop.

Remove the custard from the fridge at least 20 minutes before serving to come to room temperature.Then sprinkle with turbinado sugar.  (The more you add, the thicker the crunchy burnt sugar topping will be.  But be careful or it will end up being overly sweet.)  Use a butane kitchen torch to &quot;burn&quot; the sugar until it&#039;s a rich golden brown with some dark areas (see Note for alternate method).  The ramekins will be very hot so let them sit for a minute or two and then serve immediately.

My Crema Catalans is grainny. What did I do wrong?

Hi kimberley thanks for this great recipe. Unfortunately because your instructions at the top only say 'pour the milk in to the pot' rather than milk and cream like in the bottom version, I completely left the cream out of the recipe! The custard thickened well and they have chilled in the fridge but is there anything I can do to add in the cream at this stage, or will that ruin them? Would really appreciate your advice if you saw this ASAP!

Thank you for the recipe.  It has a wonderful flavor.  I must have done something wrong as it never set. Any ideas what I should be aware of to prevent that from happening again?

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Crema Catalana (Catalan Cream)

Top 3 crema catalana recipes from across the web

The most viewed crema catalana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Spanish Crema Catalana Rec...

Crema Catalana

Crema Catalana (Catalan Cream)

The most viewed crema catalana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine