Description
Authentic Spanish Crema Catalana is a traditional caramelized custard dessert known for its creamy texture and delicate flavors of cinnamon and lemon zest. This recipe combines infused milk with egg yolks and sugar, cooked gently on the stovetop and finished with a crisp caramelized sugar topping, making it a perfect, elegant treat.
Ingredients
Scale
Main Ingredients
- 2 cups whole milk
- 1 cinnamon stick
- Zest of 1 lemon
- 4 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- 1 tablespoon cornstarch
- Pinch of salt
Instructions
- Infuse Milk: In a saucepan, combine the milk, cinnamon stick, and lemon zest. Heat over medium heat until just below boiling, then remove from heat and let it steep for 15 minutes to infuse the flavors.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and pinch of salt until smooth and pale, ensuring the mixture is well combined and creamy.
- Combine Mixtures: Slowly pour the warm infused milk through a fine strainer into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling and to achieve a smooth custard base.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat. Stir constantly with a wooden spoon or silicone spatula until the custard thickens enough to coat the back of the spoon, about 10 minutes, making sure it does not boil.
- Chill Custard: Remove the custard from heat and pour it into individual ramekins. Let them cool to room temperature, then refrigerate for at least 2 hours to set the custard firmly.
- Caramelize Sugar Topping: Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch or broiler to caramelize the sugar until it forms a golden, crisp crust. Serve immediately for best texture and flavor.
Notes
- Use organic lemon for the zest to avoid any wax or pesticides on the rind.
- If you don’t have a kitchen torch, the broiler can be used to caramelize the sugar. Watch it closely to prevent burning.
- For a deeper flavor, you can infuse the milk overnight in the refrigerator before cooking.
