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)

40 minMediumServes 4355 cal/serving

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

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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.

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Questions

What is Crema Catalana?

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. This reference files it under Spanish dessert: made on the stovetop, rated medium and about 40 minutes start to finish.

What can I use instead of cornstarch in Crema Catalana?

The entry for Crema Catalana calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Is Crema Catalana gluten-free?

Yes. As written, nothing in the ingredient list for Crema Catalana is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the cornstarch.

Does Crema Catalana contain eggs?

Yes: 6 large egg yolks. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Crema Catalana can be done ahead?

Everything up to step 5. Step 5 is a built-in pause of 4 hours: "Let cool to room temperature, then cover and refrigerate for at least 4 hours until set." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

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