Crema Catalana
Spains answer to creme brulee, this silky custard is infused with citrus zest and cinnamon then finished with a crackling burnt sugar crust that shatters dramatically at the table. It is one of the oldest recorded desserts in European culinary history.
A smooth cinnamon and citrus-scented Spanish custard topped with a caramelized sugar crust torched to perfection.
Nutrition per serving
Ingredients
Custard
Sweetener
Aromatics
Thickener
Instructions
Infuse the Milk
Combine the whole milk with the cinnamon stick and lemon zest strips in a saucepan over medium heat. Bring just to a gentle simmer, then remove from heat, cover, and allow the flavors to infuse for 15 minutes.
Whisk the Egg Yolk Base
In a large bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale, thick, and completely smooth. This base will thicken the custard and give it its characteristic body.
Cook the Custard
Strain the warm infused milk slowly into the egg yolk mixture while whisking constantly. Return everything to the saucepan over low heat and stir continuously for 8 to 10 minutes until the custard thickens enough to coat the back of a spoon.
Set and Caramelize
Pour the custard into shallow ceramic ramekins and refrigerate for at least 3 hours until completely set and cold. Just before serving, sprinkle an even thin layer of sugar over each custard and torch until deeply amber and crackled.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.