Catalan cream

Catalan cream

Catalan cream, or crema catalana, is a delicious Spanish dessert similar to crème brûlée. Here’s a traditional recipe for you:

Ingredients:

  • 2 cups (500 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1 cinnamon stick
  • 1 lemon peel (a strip, not the white pith)
  • 4 large egg yolks
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • Extra granulated sugar (for caramelizing)

Instructions:

  1. Infuse the Milk:
    • In a saucepan, combine the milk, sugar, cinnamon stick, and lemon peel.
    • Heat over medium heat until it just begins to simmer. Do not let it boil.
    • Remove from heat and let it steep for about 10 minutes to allow the flavors to infuse.
  2. Prepare the Egg Mixture:
    • In a bowl, whisk together the egg yolks, cornstarch, and vanilla extract until well combined.
  3. Combine and Cook:
    • Remove the cinnamon stick and lemon peel from the milk.
    • Slowly pour the hot milk into the egg mixture while whisking constantly. This helps to temper the eggs and prevent them from curdling.
    • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. This should take about 5-7 minutes. Do not let it boil.
  4. Cool and Set:
    • Once thickened, pour the mixture into individual ramekins or a serving dish.
    • Let it cool to room temperature, then refrigerate for at least 4 hours or until set.
  5. Caramelize the Top:
    • Just before serving, sprinkle a thin layer of granulated sugar on top of each ramekin.
    • Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for a minute or two, but watch closely to avoid burning.

Enjoy your homemade crema catalana!