Authentic Spanish Crema Catalana Recipe

Ingredients

1 liter of milk
8 egg yolks
200 grams of sugar
30 grams of cornstarch
The peel of 1 lemon
1 cinnamon stick
Extra sugar for caramelizing on top

Steps and instructions

In a large saucepan, mix the milk, cinnamon stick, and the lemon peel. Bring to a simmer over medium heat.
In a separate mixing bowl, whisk together the egg yolks and sugar until well mixed. Add the cornstarch and continue to whisk until you have a smooth mixture.
Remove the cinnamon stick and lemon peel from the milk. Gradually add the milk to the egg mixture, stirring constantly.
Return the mixture to the saucepan and heat gently, stirring constantly, until it thickens and coats the back of a spoon.
Divide the mixture amongst six ramekins.
Refrigerate the custards until set, which usually takes about 2 hours.
Just before serving, sprinkle the tops of the custards with a thin layer of sugar. Use a kitchen torch to caramelize the sugar. Serve immediately.

Tools for making

Saucepan - A large saucepan is needed to heat the milk and other ingredients.
Mixing bowl - A mixing bowl is required to whisk together the egg yolks, sugar, and cornstarch.
Whisk - A whisk is necessary to combine the ingredients and create a smooth mixture.
Ramekins - Six ramekins are needed to divide and refrigerate the custard mixture.
Kitchen torch - A kitchen torch is used to caramelize the sugar on top of the custards before serving.

Recipe variations

Add a twist of orange zest to the custard mixture for a citrusy flavor.
Serve the Crema Catalana with a side of fresh berries or a fruit compote.
Infuse the milk with different spices such as vanilla bean, star anise, or cardamom for unique flavor profiles.
Instead of traditional white sugar, use brown sugar or coconut sugar for a deeper, caramelized taste.
For a crunchy texture, sprinkle some crushed almonds or pistachios on top of the caramelized sugar.
Try substituting the cornstarch with potato starch or arrowroot powder for a gluten-free option.
Experiment with different sweeteners like honey or maple syrup instead of sugar.
Make a vegan version by using plant-based milk and replacing the egg yolks with cornstarch or agar agar.
Add a splash of your favorite liquor, such as rum or brandy, to the custard mixture for a boozy twist.

Recipe overview

Crema Catalana, often referred to as Spain's version of crème brûlée, is a delightfully creamy and aromatically infused dessert that will satisfy your sweet tooth. This traditional Catalan dish is typically served on Saint Joseph's Day, but can also be a perfect end to any meal. The recipe is relatively simple, requiring milk, egg yolks, sugar, cornstarch, lemon peel, and a cinnamon stick as the core ingredients. The dessert gets its signature look from a layer of caramelized sugar on top, which is achieved using a kitchen torch just before serving. This dessert takes roughly two hours to set in the fridge. The end result is a smooth, custard-like dessert with a crisp, sweet top layer that's sure to impress.

Common questions

How do I know when the custard is done? - The custard is done when it thickens and coats the back of a spoon. You can also check by running your finger across the back of the spoon. If the custard leaves a clean line, it is ready.
Can I use a different type of milk? - While the traditional recipe calls for whole milk, you can use different types of milk like low-fat milk or even almond milk. However, keep in mind that this may affect the texture and taste of the final dessert.
Can I use a different sweetener? - The classic recipe uses sugar, but you can experiment with alternative sweeteners like honey or maple syrup. Just be aware that it may alter the flavor profile of the Crema Catalana.
Can I use a different citrus fruit for the peel? - While the traditional recipe uses lemon peel, you can also use orange or lime peel for a different flavor. Just make sure to use the peel only and avoid the white pith, as it can make the custard bitter.
What can I do if I don't have a kitchen torch? - If you don't have a kitchen torch, you can achieve a caramelized top by placing the ramekins under a broiler for a few minutes. Keep a close eye on them to prevent burning.

Serving dishes and utensils

Ramekins - Small ceramic or glass dishes used for baking individual servings of Crema Catalana.
Kitchen Torch - A handheld tool used to caramelize the sugar on top of the custards.
Saucepan - A deep cooking pot with a handle and a lid, used for heating and simmering the milk mixture.
Mixing Bowl - A bowl used for whisking together the egg yolks, sugar, and cornstarch.
Whisk - A utensil with wire loops used for mixing and incorporating ingredients smoothly.

Origin stories

Crema Catalana, also known as Catalan Cream, is a dessert that originates from the region of Catalonia in Spain. It's often compared to crème brûlée, yet the two desserts have distinct differences. While crème brûlée is baked in a water bath, Crema Catalana is cooked on the stove, resulting in a lighter texture. The dessert is traditionally served on Saint Joseph's Day (March 19th), and there's an affectionate joke amongst the Catalans that Saint Joseph was a sweet-toothed fellow, hence the sugary goodness of this dessert on his day!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.