Crema Catalana

Name: Crema Catalana
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups whole milk; 1/2 cup heavy cream; 1 lemon lemon zest, in wide strips; 1 cinnamon stick; 6 large egg yolks; 6 tbsp granulated sugar; 2 tbsp cornstarch; 4 tbsp granulated sugar (for brulee topping)

The Spanish precursor to creme brulee - a silky custard infused with lemon zest and cinnamon, finished with a crackling caramelized sugar crust. Simpler and lighter than its French cousin. Plan ahead: chill for at least 4 hours before serving.

40 minMediumServes 4355 cal/serving

SpanishDessertStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 cups whole milk
1/2 cup heavy cream
1 lemon lemon zest, in wide strips
1 cinnamon stick
6 large egg yolks
6 tbsp granulated sugar
2 tbsp cornstarch
4 tbsp granulated sugar (for brulee topping)

Instructions

1

Combine 2 cups whole milk and 1/2 cup heavy cream in a saucepan with 1 lemon in wide strips lemon zest and 1 cinnamon stick. Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 15 minutes. Strain out the solids and discard.
2

In a bowl, whisk 6 large egg yolks and 6 tbsp granulated sugar until pale and thick, about 2 minutes. Whisk in 2 tbsp cornstarch until smooth.
3

Slowly pour the warm infused milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
4

Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, for 8 to 10 minutes until the custard thickens enough to coat the back of the spoon. Do not let it boil.
5

Divide the custard evenly among 4 shallow ramekins or cazuelas. Let cool to room temperature, then cover and refrigerate for at least 4 hours until set.
6

Just before serving, sprinkle 4 tbsp granulated sugar (for brulee topping) evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a deep amber crackling crust. Serve immediately.

Questions

Can I make Crema Catalana dairy-free?

Yes. The dairy in this entry is 2 cups whole milk, 1/2 cup heavy cream. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Crema Catalana keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Crema Catalana?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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