Crema Catalana (Catalan Cream)
User Reviews
5
Crema Catalana (Catalan Cream)
Description
Crema Catalana (Catalan Cream) is made by infusing whole milk and heavy cream with orange and lemon peel, cinnamon stick, and split vanilla bean or paste, allowing the mixture to steep to extract the aromas. The custard is thickened with egg yolks, granulated sugar, and cornstarch, stirred constantly over moderate heat to a smooth, thick finish without boiling. Once poured into ramekins, it is chilled until set. The hallmark caramelized topping is created by sprinkling turbinado sugar over the custard and melting it with a kitchen torch or under a broiler, producing a crisp, golden crust that contrasts the creamy base beneath. The use of citrus peel and real vanilla bean paste adds nuanced flavor layers uncommon in simpler custards.
The texture is silky and creamy with a hint of citrus brightness and warm cinnamon spice. The caramelized sugar topping creates a satisfying crunch and slight bitterness to balance the sweetness. This dessert is best served chilled, and the rich custard pairs well alongside fresh fruit or a light cup of coffee.
If using the broiler to caramelize the sugar topping, be careful to avoid cracking the custard by ensuring it is fully set and cold. The broiler will not caramelize the sugar as darkly as a torch but still gives a crisp finish. This step can be adjusted to preference or available equipment.
Ingredients
- 2 cups milk whole
- 1 cup heavy cream
- 3 orange peel avoid as much of the bitter white pith as possible, large strips
- 3 lemon peel avoid as much of the bitter white pith as possible, large strips
- 1 cinnamon stick
- 1 vanilla bean split and the insides scraped into the pot along with the whole bean, whole
- vanilla bean paste use paste, not extract, as the paste has real vanilla bean flecks in it and is more concentrated in flavor, or alternative ingredient
- 7 egg large yolks
- 3/4 cup granulated sugar (use 1 cup if you prefer it sweeter, but keep in mind it will have the additional burnt sugar topping)
- 3 tablespoons cornstarch
- turbinado sugar , for the burnt sugar topping
Instructions
- Pour the milk and cream in a small stock pot and add the orange and lemon peel, vanilla bean or vanilla paste, and cinnamon stick. Heat over medium-high heat, stirring constantly to prevent scorching, until the milk is just on the brink of boiling. Then turn off the heat, cover (to prevent a skin from forming).Let sit and cool for 30-45 minutes to allow the flavors of the citrus peel, vanilla and cinnamon to infuse the milk. Once cooled down remove the citrus zest, cinnamon stick and vanilla bean (if using).
- Towards the end of the cooling process, put the sugar and cornstarch in a mixing bowl along with the egg yolks. Whisk until smooth and pale. Pour some of the milk mixture into the bowl with the egg yolk mixture and whisk together. Next pour all of the egg yolk mixture into the pot with with the milk mixture and whisk until combined. Slowly heat the mixture, whisking constantly, until it is thickened. DO NOT BOIL.Pour the custard into individual ramekins. Cover the ramekins with plastic wrap to prevent a skin from forming on top. Let them cool and then place them in the refrigerator to chill overnight, preferably for 24 hours for best flavor. The longer the custard chills the more time the flavor will have to develop.
- Remove the custard from the fridge at least 20 minutes before serving to come to room temperature.Then sprinkle with turbinado sugar. (The more you add, the thicker the crunchy burnt sugar topping will be. But be careful or it will end up being overly sweet.) Use a butane kitchen torch to "burn" the sugar until it's a rich golden brown with some dark areas (see Note for alternate method). The ramekins will be very hot so let them sit for a minute or two and then serve immediately.
Notes
- Allow the milk and cream infusion to cool fully before removing peels and spices for best flavor extraction.
- When caramelizing sugar on top, a kitchen torch achieves a deeper caramelization than the broiler method, which must be done on fully chilled custard to avoid cracking.
- Use vanilla bean paste rather than extract to gain visible vanilla flecks and a more concentrated flavor.
User Reviews
Overall Rating
5
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