Preparation Time: 20 minutes
Cooking Time: 4 hrs 25 minutes
Serving Size: 6 people
Indulge in the rich and creamy delight of Crema Catalana, a Spanish dessert that’s sure to captivate your taste buds.
Similar to its French cousin, the Creme Brulee, this dessert boasts a luscious custard base infused with aromatic vanilla. What sets it apart is the caramelized sugar crust on top, creating a tantalizing contrast of textures – silky smooth beneath and delightfully crispy on the surface.
With its alluring flavors and elegant presentation, Creme Catalana is the perfect finale to any meal or a delightful treat to savor on its own. Whip up this irresistible classic and transport your senses to the heart of Catalonia with every spoonful.
Ingredients
- 15g cornstarch
- 600ml whole milk
- 1 large piece lemon peel
- 1 large piece orange peel
- 5 large egg yolks
- 100g caster sugar
- 50g sugar (for caramelization)
- fresh fruit / berries (for garnish)
Method:
STEP 1
Pour the milk into a small, heavy-based saucepan and set over medium heat. Add the citrus peels and cinnamon stick, then bring to a simmer and remove from the heat.
STEP 2
While the milk is heating, dissolve the cornstarch in a splash of water to make a slurry
STEP 3
Beat the egg yolks and sugar with a whisk until turns pale yellow, then beat in the cornstarch slurry and a splash of the hot milk.
STEP 4
Remove the citrus peels and cinnamon stick from the hot milk, and slowly pour in the egg mixture, whisking constantly to prevent the eggs from scrambling.
STEP 5
Turn the heat to low and whisk constantly until the mixture has thickened to a pudding-like consistency.
STEP 6
Remove from the heat and divide the mixture among six 6-ounce ramekins or traditional clay dishes. Press a piece of plastic wrap onto the surface of each custard to prevent a skin from forming.
STEP 7
Chill the crema catalanas for about 4 hours, or preferably overnight.
STEP 8
Once the custards have chilled, remove the plastic wrap and sprinkle a thin layer of sugar on top of each custard. Spread the sugar out by tilting the ramekins in all directions.
STEP 9
Caramelize the sugar to the desired color with a small blowtorch. (For an authentic flair, use a hot iron for this step instead.) You can also place the ramekins on a baking tray on the top shelf of the oven and brown the sugar with the grill on the highest setting. Watch carefully, as they can burn in an instant! Top with fresh fruit and enjoy!
