The Traditional Crema Catalana is one of the oldest spoon desserts in Europe, typical of the Catalonia region. Unlike the French crème brûlée, it is not baked in the oven but thickened on the stovetop. The original recipe calls for whole milk, egg yolks, sugar, cornstarch (cornflour), a cinnamon stick and lemon peel. Once cooked it is poured into the classic terracotta bowls and just before serving sprinkled with granulated or brown sugar. Using a kitchen torch the surface is caramelized to create the typical crunchy crust. Make it with me following the procedure . . .
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 3Servings
- Cooking methods: Stovetop
- Cuisine: Spanish
- Seasonality: All seasons, Father's Day
- Energy 395.92 (Kcal)
- Carbohydrates 66.58 (g) of which sugars 59.46 (g)
- Proteins 8.95 (g)
- Fat 12.31 (g) of which saturated 6.51 (g)of which unsaturated 5.78 (g)
- Fibers 0.00 (g)
- Sodium 9.65 (mg)
Indicative values for a portion of 235 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/8 cups whole milk
- 4 pcs egg yolks (medium (about 65 g))
- 1/2 cup granulated sugar ((about 100 g))
- 3 tbsp cornstarch ((about 25 g))
- 1 stick cinnamon stick
- 1 lemon zest (edible peel (about 8 g))
- 1 orange zest (edible peel (about 10 g))
- 1/4 cup brown sugar (for caramelizing the surface (about 50 g))
Tools
- Kitchen scale
- Whisk
- Bowl
- Pot
- Small terracotta bowls
- Fine mesh sieve
Steps
Heat the milk with the cinnamon stick and the lemon and orange peels until just about to boil. Let it infuse for about 30 minutes, then strain through a fine sieve.
In a bowl, whisk the egg yolks with the sugar and the cornstarch until you obtain a pale mixture.
Add the strained milk to the egg mixture and cook over low heat, stirring continuously until the cream thickens (about 5-10 minutes).
Pour the cream into terracotta bowls, cover with plastic wrap directly on the surface and chill in the refrigerator for at least 2-3 hours.
Just before serving remove the plastic wrap, check that the surface is not wet and if it is, pat it dry with paper towels. Sprinkle with brown sugar and use a kitchen torch to caramelize the sugar and create the typical crunchy crust.
Storage
Store portions of Crema Catalana in the refrigerator covered with plastic wrap for no more than 2-3 days.
If desired, it can be frozen always without the sugar. To use, thaw in the refrigerator a few hours beforehand.
Important: caramelize the sugar only at the time of serving.
FAQ (Questions & Answers)
Should Crema Catalana be served cold or hot?
Crema Catalana is served cold with the caramelized crust warm, burned just before serving.
What are the ingredients of Crema Catalana?
This preparation uses milk, egg yolks, sugar, cornstarch, lemon zest and cinnamon.
