Desserts
Crema Cremada Andorrana (Andorran Burnt Cream) (Crema Cremada Andorrana)
Ingredients
- - Whole milk — 600ml (2 1/2 cups)
- - Egg yolks — 6 (6)
- - Sugar — 120g (1/2 cup plus 2 tbsp)
- - Cornflour — 20g (2 tbsp)
- - Lemon zest strips — 2 (2)
- - Cinnamon stick — 1 (1)
- - Sugar, for caramelising — 40g (3 tbsp)
Method
- Warm the milk with lemon zest and cinnamon stick in a saucepan, then remove from heat and let infuse for 15 minutes; strain.
- Whisk egg yolks, sugar and cornflour together until pale.
- Gradually whisk the warm infused milk into the egg mixture.
- Return to the saucepan and cook over low heat, stirring constantly, until thickened to a custard consistency, about 8-10 minutes.
- Pour into individual ramekins and chill for at least 3 hours, or overnight.
- Just before serving, sprinkle a thin layer of sugar over each custard and caramelise with a kitchen torch or under a hot broiler until crisp and deep golden.
Introduction: A silky egg custard infused with citrus and cinnamon, chilled and finished with a crackling caramelised sugar crust.
Cultural Background: Crema Cremada shares its roots with the wider Catalan crema catalana tradition, a beloved custard dessert found across the Pyrenean region on both sides of the Andorran border.
Tips: Strain the infused milk well to remove all zest and cinnamon pieces before combining with the eggs. Caramelise the sugar just before serving so the crust stays crisp.
Variations: Add a touch of orange zest alongside the lemon for extra citrus complexity. Use vanilla instead of cinnamon for a different flavour profile.
Vegetarian/Vegan: Naturally vegetarian; not easily adapted to vegan given the central role of eggs and dairy.
Serving Suggestions: Serve chilled, immediately after caramelising the sugar topping, so it stays crisp.
Storage: Refrigerate the custards (before caramelising) for up to 3 days; caramelise just before serving.
Reheating: Not applicable — served cold with a freshly caramelised top.
Nutrition: 240 kcal | Protein 6g | Carbs 28g | Fat 11g
FAQs:
Q: Can I make this without a kitchen torch? A: Yes, a hot broiler works well, though watch closely as the sugar can burn quickly under direct heat. Q: Why did my custard turn out lumpy? A: This usually means the heat was too high while cooking — keep it low and stir constantly for a smooth result.
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