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Crema Catalana
Crema Catalana, meaning 'Catalan cream,' is a traditional Spanish dessert that predates its French counterpart, crème brûlée. It features a rich, citrus and cinnamon-infused custard base topped with a brittle, caramelized sugar crust.
🧂 Składniki
- 750 ml Whole milk(Whole milk provides the best richness for the custard.)
- 8 Egg yolks(Large egg yolks are preferred.)
- 150 g Granulated sugar(For the custard base.)
- 40 g Cornstarch(Acts as a thickener for the custard.)
- 1 Lemon zest(From about half a lemon, avoid the white pith.)
- 1 Orange zest(From about half an orange, avoid the white pith.)
- 1 Cinnamon stick(A whole stick for infusing flavor.)
- approx. 2-3 tablespoons Granulated sugar(For caramelizing the top of each serving. Use a fine grain for even melting.)
👨🍳 Instrukcje
- 1
Infuse the milk: In a medium saucepan, combine the milk, lemon zest, orange zest, and cinnamon stick. Heat gently over medium-low heat until it just begins to simmer around the edges. Do not boil. Remove from heat, cover, and let steep for 30 minutes to allow the flavors to infuse. Afterward, strain the milk through a fine-mesh sieve into a clean bowl, discarding the zest and cinnamon stick. Set aside.
⏱️ 40 minutes (30 min steeping + 10 min prep/strain) - 2
Prepare the custard base: In a separate medium bowl, whisk together the egg yolks, 150g of granulated sugar, and the cornstarch until the mixture is smooth, pale yellow, and free of lumps. Ensure the cornstarch is fully incorporated.
⏱️ 5 minutes - 3
Temper the egg mixture: Gradually ladle about half of the warm, infused milk into the egg yolk mixture while whisking constantly. This process, called tempering, gently raises the temperature of the yolks without cooking them. Once combined, pour the tempered yolk mixture back into the saucepan with the remaining infused milk.
⏱️ 5 minutes - 4
Cook the custard: Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 10-15 minutes. Avoid boiling, as this can cause the custard to curdle. The custard should reach a temperature of approximately 80-85°C (175-185°F).
⏱️ 15 minutes - 5
Portion and chill: Immediately pour the hot custard into individual heatproof ramekins or shallow dishes (about 150-200ml capacity each). Let them cool slightly at room temperature for about 20 minutes, then cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 3 hours 20 minutes (20 min cooling + 3 hours chilling) - 6
Caramelize the topping: Just before serving, uncover the chilled custards. Sprinkle about 2-3 tablespoons of granulated sugar evenly over the surface of each custard. Using a kitchen torch, caramelize the sugar until it forms a deep amber, brittle crust. Alternatively, if you have a traditional Catalan 'plancha' or a very hot cast-iron skillet, you can carefully press the hot surface onto the sugar to melt and caramelize it. Be cautious as the sugar will be extremely hot.
⏱️ 5 minutes
💡 Wskazówki profesjonalistów
- ✓The citrus zest (lemon and orange) and cinnamon stick are key aromatics that distinguish Crema Catalana from other custards.
- ✓Traditionally, a red-hot iron salamander or 'planche' was used to caramelize the sugar, creating a distinct smoky flavor. A kitchen torch is a modern and accessible alternative.
- ✓Crema Catalana is often enjoyed on March 19th, Saint Joseph's Day, but it's a delightful dessert any time of year.
- ✓Ensure you temper the egg yolks carefully to avoid scrambling them.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- For a richer flavor, add a splash of vanilla extract along with the zest and cinnamon.
- Experiment with adding a small amount of ground cinnamon directly into the custard mixture for a more intense spice.
- A hint of coffee can be added by steeping a small amount of coffee beans with the milk, or by dissolving a teaspoon of instant coffee in the warm milk.