Crema Catalana
A delicious homemade Crema Catalana recipe, topped with fresh fruit!
ingredients
Cornstarch 15g (30mL) {45mL / 25g}
Milk (whole) 600 mL {1000mL}
A big slice of peel from a lemon and an orange note: not the zest, but rather big slices of the
peel
Cinnamon stick 1 {2}
Eggs (large) 5 {8}
Caster sugar 100g {150g}
Additional sugar to caramelize on top
Fresh fruit like figs, raspberries or strawberries to top
method
Bring eggs to room temperature and separate, reserving yolks. (Save whites for
another use)
Put the milk on the stove in a small saucepan, along with the citrus peels and the
cinnamon stick. Slowly bring to a boil.
Dissolve the cornstarch in a splash of water and set aside.
While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture
turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot
milk.
Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.
Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the
eggs don't scramble! Stir constantly over a low heat, until the mixture has
thickened.
Remove from the heat and pour the 175g mixture into ramekins. Allow the custard
to cool, and then cover in plastic wrap and chill the crema catalanas for about
four hours (preferably overnight).
Before serving, sprinkle a thin layer of sugar on top of each ramekin. Spread the
sugar out by tilting the ramekins in all directions. Caramelize with a small
kitchen blowtorch (though the truly authentic crema catalanas are made with a
hot iron).
Top with fresh fruit (optional) and enjoy!
notes
Make sure to use whole milk for a creamy crema Catalana. Heavy cream can also be substituted.
if you can't find superfine sugar, don't worry, it'll just be a bit more grainy
Make sure to refrigerate for at least four hours so that the Crema Catalana fully sets.
Decorate and serve with seasonal berries or fruit for an extra special effect!
Dont add the milk too fast. If you add the hot milk to the eggs too quickly, the eggs may curdle.
Unfortunately, if this happens, it's best to start over and be sure to incorporate the milk slowly and
whisk constantly.
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