Crema Catalana
A Spanish dessert featuring a delicate spiced creamy filling and a crispy caramelized sugar crust. A classic dish traditionally prepared in ceramic ramekins and served with the satisfying crack of caramelized sugar.
Ingredients
- 400 ml Milk
- 150 ml Heavy cream
- 1 pcs Cinnamon stick
- 1 pcs Orange zest
- 1 pcs Lemon zest
- 7 pcs Egg yolks
- 100 g Sugar
- 6 tbsp Sugar
- 45 g Cornstarch
Instructions
- Pour the milk and cream into a saucepan, add the cinnamon stick and orange and lemon zest. Place over medium heat and warm, stirring occasionally, until the mixture begins to steam (3–5 minutes). Remove from heat, cover with a plate, and let it infuse for at least 30 minutes.
- In a separate bowl, whisk the egg yolks with sugar and cornstarch for 3–5 minutes until the mixture becomes pale and fluffy. Strain the infused milk mixture through a fine sieve directly into the yolks, whisking constantly. Pour everything back into the saucepan.
- Place the saucepan over medium-high heat and whisk for approximately 10–12 minutes. The mixture will thicken, transforming into a creamy custard. Test for doneness by dipping a wooden spoon into the mixture and running your finger across the back—if the line holds, the cream is ready. Strain the cream through a fine sieve into a pitcher to remove any foam.
- Divide the cream among six ceramic ramekins of 150 ml each. Cool at room temperature for about an hour until the cream sets but still has a slight jiggle. Refrigerate overnight.
- Just before serving, generously sprinkle each ramekin with 1 tablespoon of sugar and caramelize using a kitchen torch. Alternatively, place the ramekins under a hot grill until the sugar turns golden and bubbles form. Serve immediately while the crust is still hot and crispy.