Crema Catalana
Crema Catalana (KREH-mah kah-tah-LAH-nah)
Catalan Burnt Cream
A silky custard infused with cinnamon and lemon zest, topped with a shattering caramelized sugar crust. Catalonia's answer to crème brûlée, distinguished by its citrus-spice perfume.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow clay dish (cassola)
Garnishes: caramelized sugar crust, cinnamon stick
Accompaniments: fresh berries
Instructions
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1
Heat milk with lemon zest and cinnamon stick over medium heat until steaming. Remove from heat, cover, and steep for 15 minutes. Strain.
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2
Whisk egg yolks with sugar until pale and creamy. Add cornstarch and whisk until smooth.
-
3
Gradually pour warm infused milk into the egg mixture, whisking constantly.
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4
Return to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 8 minutes.
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5
Pour into shallow clay dishes. Cool to room temperature, then refrigerate at least 3 hours.
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6
Just before serving, sprinkle a thin even layer of sugar over each custard and caramelize with a kitchen torch until golden and crackling.
Did You Know?
Crema Catalana predates French crème brûlée by at least 300 years — the earliest recipe appears in a 14th-century Catalan cookbook.
Chef's Notes
Equipment Tips
- saucepan
- whisk
- shallow clay dishes
- kitchen torch
Garnishing
caramelized sugar crust, cinnamon stick
Accompaniments
fresh berries
The Story Behind Crema Catalana
Crema Catalana first appeared in the medieval Catalan manuscript "Llibre de Sent Soví" from 1324, making it one of Europe's oldest recorded desserts. Traditionally served on March 19 for the feast of Saint Joseph, it remains Catalonia's most iconic sweet.
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