Crema catalana / Spanish burnt cream custard
User Reviews
4.9
Crema catalana / Spanish burnt cream custard
Description
Crema catalana combines whole milk and cream infused with a vanilla bean, orange or lemon peel, and optionally cinnamon stick, gently brought to a boil then cooled to extract flavor. This infused liquid is mixed with egg yolks, sugar, and cornstarch for thickening. The mixture is cooked over low heat using a double boiler technique, stirring without letting it boil, to form a thick, creamy custard.
After cooling and chilling for at least 24 hours, the custard is topped with a layer of raw or turbinado sugar, which is then caramelized using an iron, torch, or broiler, creating a crackly burnt sugar crust distinctive to this Spanish dessert.
This custard balances creamy, fragrant citrus and vanilla flavors with the crisp burnt sugar topping, served chilled as a delicate, refined dessert suited for finishing meals.
Ingredients
- 2 cups milk whole
- 1 cup cream
- 1 vanilla bean
- 4 orange peel can also use lemon, strips
- 1 cinnamon stick optional
- 8 egg yolk
- ½ cup sugar
- ½ cup turbinado sugar 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.
User Reviews
Overall Rating
4.9
You'll Also Love
