Crema catalana / Spanish burnt cream custard
User Reviews
4.9
450 reviews
Excellent
Crema catalana / Spanish burnt cream custard
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Crema catalana is a Spanish custard dessert very similar to crème brulee. This dessert is made with milk, cream, egg yolks, sugar, vanilla, orange peel, and cinnamon.
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Ingredients
- 2 cups whole milk
- 1 cup cream
- 1 vanilla bean
- 4 strips orange peel can also use lemon
- 1 cinnamon stick – optional
- 8 egg yolks
- ½ cup sugar
- ½ cup turbinado or raw sugar
- 3 tbs corn starch
Instructions
- Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
- Remove from the heat and let it cool down.
- Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
- Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
- Dissolve the cornstarch in ¼ cup of milk mixture, the stir it back into the remaining milk.
- Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
- Cool the cream and pour into the ramekins or cazuelas.
- Chill for 24 hours or overnight.
- When ready to serve sprinkle 1 tablespoon of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.9
450 reviews
Excellent
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