Description
Crema catalana combines Spanish custard with caramelized sugar, creating a silky dessert rich in Mediterranean flavors. Catalan cooks have perfected this classic treat, offering you a delightful blend of creamy texture and crisp caramel topping.
Ingredients
Scale
- 4 cups (960 ml) whole milk
- 8 egg yolks
- ¾ cup (150 g) granulated sugar
- 3 tbsps (45 ml) cornstarch
- ½ tsp salt
- 1 cinnamon stick
- 1 strip lemon zest
- 1 strip orange zest
Instructions
- Preparation: Position a fine mesh strainer over a large measuring cup. Arrange ramekins for serving the dessert.
- Base Creation: Whisk sugar, cornstarch, and salt in a large bowl. Blend egg yolks until the mixture transforms into a pale, silky consistency. Stabilize the bowl on a damp kitchen towel to prevent sliding.
- Flavor Infusion: Gently heat milk with lemon zest, orange zest, and cinnamon in a heavy-bottomed saucepan. Simmer over medium-low heat, stirring occasionally to prevent burning.
- Tempering Process: Remove saucepan from heat and extract zest and cinnamon stick. Gradually incorporate hot milk into egg yolk mixture, whisking continuously to prevent curdling.
- Custard Development: Return combined mixture to saucepan. Cook over medium-low heat, whisking constantly until the custard thickens and bubbles, approximately 6 minutes. Ensure thorough cooking and consistent texture.
- Chilling and Setting: Strain custard through fine mesh sieve into measuring cup. Distribute evenly among ramekins. Cover with plastic wrap touching the custard surface. Refrigerate overnight or for 4 hours, maintaining freshness for up to 4 days.
- Caramelization Technique: Sprinkle remaining sugar over each custard. Ignite kitchen torch, positioning flame 4 inches above sugar. Circulate flame until sugar melts and caramelizes to a rich golden brown, creating a crisp, glossy topping.
- Serving Presentation: Serve immediately to preserve the caramelized layer’s delicate crunch and prevent softening.
Notes
- Prevent Curdling Carefully: Whisk continuously when adding hot milk to egg yolks to avoid creating scrambled eggs.
- Achieve Smooth Texture: Strain custard through fine mesh sieve to remove any potential lumps or zest fragments for silky perfection.
- Master Caramelization Technique: Use kitchen torch with circular motion, keeping flame 4 inches from sugar to create even, golden-brown caramel without burning.
- Optimal Chilling Strategy: Refrigerate custards overnight or minimum 4 hours, covering directly with plastic wrap to prevent skin formation and maintain creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 5
- Calories: 366
- Sugar: 30 g
- Sodium: 71 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg