Crema catalana

Crema catalana is a delicious traditional Spanish dessert, very similar to the French crème brûlée, but with a few subtle differences, such as the use of lemon and orange zest and cinnamon to flavor the milk. Here’s how you can prepare it:

Ingredients

• 500 ml of whole milk
• 4 egg yolks
• 100 gr of sugar
• 20 gr of cornstarch (cornflour)
• The zest of 1 lemon
• The zest of 1 orange
• 1 cinnamon stick
• Brown sugar as needed for the final caramelization

Preparation

1. In a saucepan, heat the milk with the lemon and orange zests and the cinnamon stick. Bring almost to a boil, then turn off the heat and let it infuse for about 15-20 minutes.
2. In a bowl, beat the egg yolks with the sugar until you get a light and frothy mix. Then add the cornstarch and mix until you get a smooth cream.
3. Strain the milk to remove the citrus zest and cinnamon and then, gradually add it to the mixture of yolks, sugar, and starch, stirring constantly to avoid lumps.
4. Put everything back in the saucepan on medium-low heat and cook, stirring constantly until the cream thickens. It should never come to a boil.
5. Once the cream is ready, pour it into small bowls that can go in the oven. Let cool and then refrigerate for at least 2 hours.
6. When ready to serve, sprinkle the surface of each bowl with brown sugar and use a cooking torch to caramelize it until you create a golden and crunchy crust.
7. Let the crema catalana cool for a few minutes before serving so that the crunchy surface contrasts with the creamy underneath.

Curiosity

Crema catalana is traditionally served on March 19, Saint Joseph’s day, and that is why in some parts of Spain, it is also known as “crema de Sant Josep”. Over the years, this dessert has gained popularity and is now consumed on numerous occasions and festivities.

Happy cooking and enjoy your meal!