Crema Catalana

5 from 3 votes

This delicious Crema Catalana is an easy Spanish custard with caramelized sugar on top. It's made on the stove in less than 20 minutes and a great dessert to make ahead of time.

Prep Time10

Cook Time15

Refrigeration Time4

Total Time4 25

Course: Dessert

Cuisine: Spanish

Servings: ramekins

Calories: 302kcal

Author: Lauren Allen

Cost: 5

Equipment

Ingredients

3 cups whole milk (750 ml)
1 cinnamon stick
Peel from 1/2 of an orange or lemon, or a little of each
1 vanilla bean pod , optional, slit open
pinch kosher salt
6 large egg yolks
¾ cup granulated sugar (150 grams)
3 Tablespoons + ¾ teaspooon cornstarch (30 grams)
6 Tablespoons granulated sugar , for dusting at the end

Instructions

Simmer Milk: In a saucepan, add milk, cinnamon stick, lemon and/or orange peel, salt, and vanilla bean pod (optional) then bring to a gentle boil. Remove from heat then set aside.
3 cups whole milk, 1 cinnamon stick, Peel from 1/2 of an orange, pinch kosher salt, 1 vanilla bean pod
Combine: In a bowl combine egg yolks, sugar and cornstarch then mix well.
6 large egg yolks, ¾ cup granulated sugar, 3 Tablespoons + ¾ teaspooon cornstarch
Temper Eggs: Use a ladle to scoop milk from the saucepan, and slowly drizzle it into the egg mixture, while whisking constantly, until incorporated. Repeat with two more ladlefuls of milk, to temper the eggs (slowly warm them up).
Cook: Remove lemon peel, vanilla bean pod (if using), and cinnamon stick from milk and stir tempered egg yolk mixture into the pan. Cook over medium-low heat, stirring continuously for several minutes (about 7-10 minutes) until thickened enough to coat the back of a spoon. Test thickness by swiping your finger across the spoon: it should leave a straight line.
Refrigerate: Ladle cream into a pie dish, or 6 individual ramekins*. Cover and refrigerate for 4 hours, or up to 3 days.
Caramelize Sugar: Dust the top of each ramekin with one Tablespoon of sugar. Use a kitchen torch to caramelize the sugar before serving.
6 Tablespoons granulated sugar

Video

Notes

Yield: Makes about 4 2/3 cups crema. Serving Size: A heaping ½ cup.

Citrus Peel: Try to not get too much of the white plith--only the outer yellow and orange layer of the citrus.

Traditional Catalan Crema is served in shallow ceramic ramekins 12-13cm (similar to these ramekin), for a lot of surface area for the caramelized sugar layer.

Leftover Egg Whites: Use them for an omelette, Pavlova, or Meringue Roulade.

Nutrition

Recipe Link

Recipe Video