Have you heard of the Spanish version of crème brûlée? It's Crema catalana.
When we think of Spain, we are overwhelmed by images of sunny beaches, vibrant colors and unforgettable flavors. Among them, the true queen of desserts stands out Catalan creamA dessert that carries tradition, warmth, and a slight mystery of how something so simple can be so luxurious.
The difference between Crema Catalano and Crème Brûlée
At first glance, they are very similar. Both have a silky cream and a baked sugar crust. Crème brûlée is based on cream and is baked in the oven, while Crema Catalana is milk and it doesn't burn.
The trick is in slow heating and constant stirring, which allows the starch and yolks to combine into a smooth, lump-free cream. And when the sugar layer is baked in after cooling, that characteristic crispy veil is created, which we enjoy piercing with a spoon.
Crema Catalana
Ingredients
- 600 ml whole milk
- 1 vanilla pod (halved and scraped)
- 1 cinnamon stick
- zest of 1 organic lemon (striped, without the white pith)
- 5 egg yolks
- 50 g of granulated sugar
- 1 tablespoon cornstarch
- sugar for caramelizing (1 tablespoon per serving)
Directions
- Pour 500 ml of milk into a saucepan. Add the cinnamon stick, vanilla bean and seeds, and lemon zest. Heat over medium heat until almost boiling. Remove, cover, and let stand for 10–15 minutes to infuse the milk with the flavors.
- In a large bowl, beat the egg yolks and sugar until foamy. Dissolve the cornstarch in the remaining 100 ml of cold milk. When the mixture is smooth and lump-free, fold it into the egg yolks and mix well to combine.
- Strain the milk (remove the cinnamon, zest, and vanilla) and slowly pour it into the egg yolk mixture, stirring constantly with a whisk.
- Return the mixture to the saucepan and cook over medium heat. Stir constantly (preferably with a wooden spoon or whisk) until the cream begins to thicken. This will take about 8–10 minutes. Once it reaches the consistency of pudding, remove from heat and stir for another 30 seconds to stop the cooking.
- Divide the cream into 4 small ceramic bowls. Let it cool to room temperature, then cover with cling film and refrigerate for at least 4 hours – preferably overnight.
- Just before serving, sprinkle 1 tablespoon of sugar evenly over each portion. Use a caramel burner to toast the sugar until it forms a crispy golden brown crust. If you don't have a burner, you can use the top heater of the oven, but be careful and very quick.
