Crema Catalana

Crema Catalana



A Spanish dessert that is similar to Crème Brûlée, though they look a lot alike, Crema Catalana is made with milk and the latter is made with cream. 

Crema Catalana’s recipe way more easier. Requires very few ingredients and the method is much more easier. Crema Catalana is basically a custard prepared using egg yolks, milk, cornflour, lemon peels, cinnamon and vanilla. Similar to Creme Brûlée, Crema Catalana also has a crust made from sugar using blow torch. Since I do not own one, I tried replicating the same using the grilled in the oven, though the results were not what I wanted, works just fine. If you have a blow torch, this is one recipe that you can use it for other than Creme Brûlée 😄

Ingredients: (recipe adapted from Spain on a fork)

  • 2 cups Full fat Milk 
  • Few Lemon peels
  • 1 Cinnamon Stick
  • 1 tsp Vanilla Essence/ Extract (ideally 1 vanilla pod)
  • 2 tbsp White Sugar
  • 4 egg yolks
  • 2 tbsp White Sugar
  • 1/2 cup Cold Milk
  • 1 tbsp Corn Starch

Instructions:

  1. In a saucepan add in the milk, add in the lemon peels (without the white part), cinnamon stick, vanilla and Sugar. Allow to heat on medium and mix.
  2. Once it comes to a light boil, switch off flame and allow the lemon, cinnamon and vanilla flavors to infuse in the milk.
  3. In a bowl add in the egg yolks and sugar, mix well.
  4. In another bowl, pour the half cup cold milk and add in the corn flour and mix well.
  5. Add the cornflour milk to the egg yolks and mix well until well combined.
  6. Next, pour the infused milk that has been sitting on the stove and pour the milk using a strainer to the egg yolk mix. Combine well using a whisk.
  7. Pour this mix back to the saucepan and stir continuously for 9-10 minutes, or else the eggs will cook to form lumps.
  8. To know if the Crema Catalana is done, use the back of a wooden spoon and dip it in the custard and run your finger through it, if the custard stays separated it means the Crema Catalana is ready to be poured to serving bowls or a large bowl.


  9. Cover with a cling wrap and allow to set for 4 hours or overnight.
  10. Sprinkle a tablespoon of sugar on the top and using a blow torch, burn the sugar to create a crust.
  11. Enjoy immediately! 


Ps: 
If you store back in the fridge, the crust will soften.
You can use up the egg whites to make meringues, macarons or whip up a yummy omelette. 😍

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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