Print

Authentic Spanish Crema Catalana

Authentic Spanish Crema Catalana Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of crafting an Authentic Spanish Crema Catalana, a traditional custard dessert that beautifully balances creamy richness with a caramelized sugar topping. This recipe captures the essence of Spain through its combination of zesty lemon and orange peels, along with warm cinnamon notes. Perfect for any occasion—be it a family gathering or an elegant dinner party—this easy-to-make dessert is sure to impress your guests. Topped with fresh fruit or berries, this custard not only looks stunning but also offers a refreshing finish to your meal.

Ingredients

Scale
  • 2 tablespoons cornstarch
  • 2 1/2 cups whole milk
  • 1 large piece lemon peel (including pith)
  • 1 large piece orange peel (including pith)
  • 1 cinnamon stick
  • 5 large egg yolks
  • 1/2 cup white sugar (preferably caster)
  • Additional sugar for caramelization
  • Optional: Fresh fruit or berries for decoration

Instructions

  1. In a small heavy-based saucepan over medium heat, combine milk, citrus peels, and cinnamon stick. Bring to a simmer and then remove from heat.
  2. While the milk heats, mix cornstarch with a splash of water to form a slurry.
  3. Whisk together egg yolks and sugar in a bowl until pale yellow. Stir in the cornstarch slurry and a splash of hot milk.
  4. Remove citrus peels and cinnamon stick from the milk, then slowly pour the egg mixture into the hot milk while whisking constantly.
  5. Return to low heat and whisk until thickened to pudding-like consistency.
  6. Divide custard among six ramekins, cover with plastic wrap touching the surface, and chill for at least 4 hours or overnight.
  7. Once chilled, sprinkle sugar on top of each custard and caramelize using a blowtorch or under a high grill setting.
  8. Serve topped with fresh fruit if desired.

Nutrition

Find it online: https://juliataste.com/authentic-spanish-crema-catalana-recipe/