International Cuisine > Spanish Cuisine > Desserts (Spanish) > Crema Catalana Recipe

Traditional Crema Catalana

Discover the creamy, citrusy delight of Crema Catalana, a classic Spanish custard dessert with a brittle caramel crust. This recipe guides you through creating the perfect balance of flavors and textures for an unforgettable treat.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
6
Ingredients
  • 500 ml Heavy Cream
  • 250 ml Whole Milk
  • 6 Egg Yolks
  • 100 g Granulated Sugar
  • 1 strip Lemon Zest
  • 1 strip Orange Zest
  • 1 Cinnamon Stick
  • 1 tsp Vanilla Extract
  • 2 tbsp per serving Granulated Sugar (for caramelizing)

Infusing the Cream

In a medium saucepan, combine the heavy cream, whole milk, lemon zest, orange zest, and cinnamon stick. Heat over medium heat until just simmering. Remove from heat, cover, and let steep for at least 30 minutes to infuse the flavors. This step is crucial for a rich and aromatic crema catalana.

Preparing the Custard Base

In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. This process incorporates air and creates a smooth base for the custard.

Combining and Cooking

Remove the lemon zest, orange zest, and cinnamon stick from the infused cream mixture. Gradually whisk the warm cream into the egg yolk mixture, tempering the eggs to prevent them from curdling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not boil.

Adding Vanilla and Cooling

Remove the custard from the heat and stir in the vanilla extract. Pour the custard into ramekins or a shallow dish. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set completely.

Caramelizing the Sugar

Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is melted and golden brown. Alternatively, you can use a broiler, but watch carefully to prevent burning. Let the caramelized sugar cool and harden slightly before serving. The crackly caramel topping is the signature of Crema Catalana.

Nutrition Facts Estimated per 100g of product

Approximate values: Calories: 220, Fat: 17g, Saturated Fat: 11g, Cholesterol: 190mg, Sodium: 30mg, Carbohydrates: 12g, Sugar: 12g, Protein: 3g.

Other Considerations for Nutrition

This dessert is high in fat and cholesterol due to the cream and egg yolks. Consider using a lower-fat milk or cream alternative for a lighter version, though the texture and flavor will be affected. Portion control is key.

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FAQ

  • Can I make Crema Catalana ahead of time?

    Yes, you can make Crema Catalana up to 2 days in advance. Store it in the refrigerator, covered, and caramelize the sugar just before serving.
  • What if I don't have a kitchen torch?

    You can use the broiler in your oven. Place the ramekins on a baking sheet and broil for a few minutes, watching carefully, until the sugar is caramelized. Be sure to keep a close eye on them to prevent burning.
  • Can I use different citrus zests?

    Yes, you can experiment with different citrus zests, such as lime or grapefruit, to customize the flavor. However, lemon and orange are the traditional choices.
  • My custard is too thick/thin, what happened?

    Overcooking the custard will result in it becoming too thick. Be sure to cook it over low heat and stir constantly. If the custard is too thin, it may not have been cooked long enough. Continue cooking until it coats the back of a spoon.