Description
Crema Catalana is a traditional Spanish custard dessert known for its creamy texture and signature caramelized sugar crust. Made with egg yolks, infused milk with citrus zest and cinnamon, and finished with a crisp brûléed sugar topping, this dessert is perfect for a sophisticated yet simple treat.
Ingredients
Custard
- 3/4 cup (150g) granulated sugar, divided
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 8 egg yolks
- 4 cups whole milk
- 1 strip lemon zest
- 1 strip orange zest
- 1 cinnamon stick
Instructions
- Get ready: Set a fine mesh sieve over a large measuring cup or a spouted mixing bowl. Prepare six 6-ounce ramekins for the custard.
- Whisk the eggs: In a large bowl, whisk together 1/2 cup (100g) sugar, cornstarch, and salt. Add the egg yolks and whisk until pale and smooth, about 1 minute. Place the bowl on a damp tea towel to stabilize during the next step.
- Infuse the milk: In a medium, heavy-bottomed saucepan, heat the whole milk with lemon zest, orange zest, and cinnamon stick over medium-low heat. Stir occasionally to avoid scorching, and bring to a simmer.
- Temper the egg mixture: Remove the milk from heat as soon as it simmers. Remove the zest strips and cinnamon stick using tongs. Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks.
- Whisk and simmer: Pour the combined mixture back into the saucepan. Cook over medium-low heat, whisking constantly until the custard thickens and simmers, about 5 minutes. Once it begins bubbling, continue whisking and cooking for an additional 1 minute.
- Strain, pour, and chill: Remove custard from heat and strain through the fine mesh sieve into the measuring cup. Pour the custard evenly into the prepared ramekins. Cover each ramekin tightly with plastic wrap, pressing the wrap directly onto the custard surface. Cool almost to room temperature then refrigerate for at least 4 hours or overnight. The custards will keep up to 4 days refrigerated.
- Ignite! When ready to serve, sprinkle about 2 teaspoons (reserved 1/4 cup or 50g) sugar evenly over each custard surface. Use a kitchen torch held about 4 inches above to caramelize the sugar, moving flame in circles until deep brown and crispy.
- Serve: Serve immediately after caramelizing to enjoy the contrast between the creamy custard and crisp sugar crust before the caramel softens.
Notes
- Use a heavy-bottomed saucepan to prevent the milk from scorching while infusing and cooking the custard.
- Be sure to whisk constantly during cooking to avoid lumps and curdling of the custard.
- Pressing plastic wrap directly on the custard prevents a skin from forming as it cools.
- If you don’t have a kitchen torch, you can place the ramekins under a very hot broiler momentarily, but watch closely to avoid burning.
- The dessert is best eaten soon after caramelizing the sugar for the perfect contrast in textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
