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Crema Catalana

Crema Catalana, also known as crema quemada (crème brûlée) is a typical Catalan dessert, close to creme brulee.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 people
Calories: 286 kcal
Course: Dessert
Cuisine: Spanish

Ingredients

  • 4 cups whole milk
  • 8 egg yolks
  • ½ cup caster sugar
  • 2 tablespoons cornstarch
  • Rind of half a lemon without the pith
  • Rind of a quarter of an orange without the pith
  • 1 stick cinnamon
  • 1 packet Vanilla Sugar
  • 1 pinch fleur de sel
  • 2 tablespoons unsalted butter
  • crystal sugar or brown sugar, to caramelize
Equipment
  • Non-stick pot
  • plastic wrap
  • Fine mesh strainer
  • ramekins
  • Blowtorch

Instructions

    Cup of Yum
  1. In a non-stick saucepan, heat the milk with the orange and lemon rinds and cinnamon.
  2. When the milk is about to boil, turn off the heat and cover the milk with plastic wrap.
  3. Let steep for 20 minutes.
  4. Strain the milk through a fine mesh colander and heat it slightly.
  5. In a large bowl, beat the egg yolks, salt, and cornstarch.
  6. Slowly pour the hot milk over the mixture, whisking constantly.
  7. Pour the mixture into the non-stick saucepan and heat over low to medium heat, stirring constantly, using a wooden spoon.
  8. When the mixture starts to thicken, remove it from the heat and keep stirring constantly until it is very thick but still creamy.
  9. Add the butter and mix well.
  10. Divide the mixture into individual ramekins.
  11. Cover each ramekin with plastic wrap and let cool completely.
  12. To serve, top each cream with a layer of sugar and, using a blowtorch, caramelize until golden brown.
  13. It is also possible to caramelize the sugar under the grill of the oven over high heat, watching carefully so that it does not burn.