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Crema Catalana

By Groceree

Also known as Crema de Sant Josep · Catalan Cream

A milk custard perfumed with lemon peel and cinnamon, thickened on the hob rather than baked, chilled, and topped with sugar burnt to a thin glassy crust. Lighter than crème brûlée, and older.

Last updated

A shallow terracotta dish of yellow custard with a cracked, burnt sugar crust
Servings
6 servings
Prep
15 min
Cook
15 min
Total
5 h

Ingredients

  • whole milk750 ml
  • lemons1
  • oranges (optional)1
  • cinnamon sticks1
  • egg yolks6
  • caster sugar120 g
  • cornflour25 g

Instructions

  1. 01

    Pare the zest of the , and of the if using, in wide strips with a peeler, avoiding the white pith. Heat the with the strips of peel and the until it steams, then cover and leave to infuse for 15 minutes.

  2. 02

    Separate the eggs, keeping the whites for another dish, and whisk the 6 with 90 g of the and the until pale.

  3. 03

    Strain the warm into the , whisking, then return everything to the pan.

  4. 04

    Cook over low heat, stirring constantly, until the custard thickens and just starts to bubble. Cook 1 minute more to lose the starchy taste.

  5. 05

    Pour into shallow dishes, cool, and chill for at least 4 hours.

  6. 06

    Just before serving, sprinkle each with a thin, even layer of the remaining 30 g of and burn it with a blowtorch or a hot iron until dark amber.

  7. 07

    Serve within 15 minutes, before the crust softens.

Notes

  • Use shallow dishes. The balance of thin custard and wide crust is the point.
  • Burn the sugar at the last moment. In the fridge the crust dissolves within an hour.
  • Made with milk and thickened with cornflour on the hob — that is what separates it from the cream-based, oven-baked crème brûlée.

Nutrition per serving

Calories
230 kcal
Protein
7 g
Carbs
30 g
Fat
9 g

Estimated from the ingredients.

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