A creamy custard flavoured with orange and lemon peel and cinnamon, made on the hob rather than in the oven, and finished just before serving with a crisp layer of caramelised sugar. The Catalan counterpart of crème brûlée, and according to many still the best.
Crema catalana
Region: Catalonia
Crema catalana
Region: Catalonia
Method
01
Infuse the milk
Heat the milk with the cinnamon stick, lemon peel and orange peel until almost boiling. Take off the heat and leave to infuse for 15 minutes. Strain.
02
Egg mixture
Whisk the egg yolks with the sugar and cornflour to a smooth, pale yellow mixture.
03
Combine
Pour a splash of the warm, strained milk into the egg mixture to temper, and stir well. Then pour this back into the rest of the milk.
04
Thicken
Heat over a low-medium heat, stirring with a whisk, until the custard thickens to a thick, bound cream that coats the back of a spoon (do not let it boil).
05
Cool
Pour the custard into four shallow dishes (traditionally earthenware 'cazuelas'). Lay cling film directly on the surface to prevent a skin forming. Leave to cool and chill for at least 3 hours, preferably overnight.
06
Caramelise
Just before serving, sprinkle with a thin, even layer of granulated sugar. Burn with a kitchen blowtorch until the sugar melts and forms a crisp, amber layer.
07
Serve
Serve immediately, so the contrast between the crisp sugar layer and the cold, creamy custard is at its best.
Tips & notes
Unlike crème brûlée, crema catalana is never baked but thickened on the hob; keep stirring continuously to prevent it catching. Traditionally this dessert is made on 19 March, St Joseph's Day (San José), but it is a firm favourite all year round. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add a star anise to the infusion for a spicier undertone.
- Serve without the caramel layer as an ordinary Catalan custard for children.
Contains:
Eggs
Milk
| Calories | 277 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 38 g |
| Fat | 11 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
