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Crema Catalana

Original recipe for Crema Catalana! It is something you will see everywhere when you visit Barcelona. And something traditionally done with a griddle to caramelize the top instead of using a blowtorch!
Course Dessert
Cuisine Spanish

Ingredients
  

  • 500 ml Whole Milk
  • ½ Orange Peel
  • ½ Lemon Peel
  • 1 Cinnamon Stick
  • 7 Large Egg Yolks
  • 95 g Sugar plus extra to caramelise
  • 2 tbsp Cornstarch
  • Fresh Berries to garnish
  • 1 Vanilla Pod optional

Instructions
 

  • Put the milk, orange, lemon peel and cinnamon in a saucepan. (if using a vanilla pod split it lengthways and add this too, then gently bring to a boil.
  • Remove from the heat and allow to infuse for 15 minutes.
  • Meanwhile, whisk the egg yolks with the sugar and cornflour until pale and creamy.
  • After 15 minutes pass the milk through a sieve and discard the peel, etc. then return the milk to the pan and place over medium heat.
  • Add the egg mixture, whisking continuously for about 6-8 minutes, or until it begins to thicken and coats the back of a spoon.
  • Remove from the heat and pour into individual ramekins or terracotta bowls.
  • Cover each terracotta bowl with oven paper or film to prevent a skin from forming, and let it cool before placing it in the fridge.
  • To serve, remove the film, and sugar on top of each Crema Catalana and caramelize using a blowtorch. then serve immediately!

Notes

 
 
 
 
 
Keyword dessert, Spanish Cuisine