Crema Catalana (Catalan Custard with Caramelised Sugar Crust)
The Quirky Foodster Team
Ingredients
- Whole milk — 500 ml (2 cups)
- Cinnamon stick — 1
- Zest of 1 lemon
- Egg yolks — 4
- Sugar, plus extra for topping — 100 g (3.5 oz)
- Cornflour — 25 g (0.9 oz)
Method
- Heat the milk with cinnamon stick and lemon zest until just simmering. Remove from heat and let infuse 10 minutes, then strain.
- Whisk egg yolks with sugar and cornflour in a bowl until pale and smooth.
- Gradually whisk in the warm infused milk.
- Return the mixture to the pan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon, about 5-8 minutes.
- Pour into 4 shallow ramekins and let cool, then chill at least 2 hours or overnight.
- Just before serving, sprinkle an even layer of sugar over each custard and caramelise with a kitchen torch until crisp and deep amber.
Introduction: Predating its French cousin crème brûlée, crema catalana is a citrus and cinnamon-scented custard traditionally made on the stovetop rather than baked, and topped with a shattering layer of caramelised sugar.
Cultural Background: Predating its French cousin crème brûlée, crema catalana is a citrus and cinnamon-scented custard traditionally made on the stovetop rather than baked, and topped with a shattering layer of caramelised sugar. It is especially associated with Saint Joseph's Day in Catalonia.
Tips: Stir constantly over low heat to prevent curdling or lumps. Caramelise the sugar just before serving so the crust stays crisp.
Variations: Some versions flavour the custard with orange zest instead of or alongside lemon.
Nutrition: 31 Spain — World Cookbook Project Full Recipes Approx. 260 kcal, 6g protein, 34g carbohydrate, 11g fat per serving.
FAQs:
Q: Do I need a blowtorch?
A: A torch gives the best result; a very hot grill can work but risks overheating the custard.
Q: Why is it made on the stovetop, not baked?
A: This is the traditional Catalan method, distinguishing it from crème brûlée.
- Whole milk — 500 ml (2 cups)
- Cinnamon stick — 1
- Zest of 1 lemon
- Egg yolks — 4
- Sugar, plus extra for topping — 100 g (3.5 oz)
- Cornflour — 25 g (0.9 oz)
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