Teresa's Recipes
Crema Catalana
Transport your taste buds to the delightful regions of Catalonia with this authentic Crema Catalana recipe. A beloved traditional dessert of Spain, Crema Catalana is a luscious and creamy custard base, delicately infused with the aromatic notes of lemon zest and cinnamon. Topped with a thin, crisp layer of caramelized sugar, this dessert offers an exquisite balance of sweetness and richness, with a hint of citrus and spice. Its preparation is a delightful journey as enticing as its taste.
Ingredients
- 2 cups Whole Milk
- 1/2 cup, plus 4 tablespoons for caramelizing Granulated Sugar
- 1 Cinnamon Stick
- Zest of 1 Lemon Lemon Zest
- 2 tablespoons Cornstarch
- 6 Egg Yolks
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Infuse Time: 1 hour
- Chill Time: 2 hours
- Total Time: 3 hours 25 minutes
- Calories: 270
- Fat: 8g
- Carbs: 40g
- Protein: 6g
- Sodium: 75mg
- Sugar: 35g
Instructions
- In a large saucepan, combine the milk, 1/2 cup of sugar, cinnamon stick, and the zest of one whole lemon. Bring to a gentle boil over medium heat, stirring occasionally.
- Once the milk mixture boils, remove from heat and let it sit for 1 hour to allow the flavors to infuse.
- In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
- Gradually add the infused milk to the egg yolk mixture while continuously whisking. Ensure to remove the cinnamon stick and any remaining zest.
- Return the entire mixture to the saucepan and cook over low heat. Stir constantly until the mixture thickens into a custard texture.
- Pour the custard evenly into 4 ramekins and allow to cool at room temperature.
- Once cooled, refrigerate the ramekins for at least 2 hours, or until the custard is fully set.
- Prior to serving, sprinkle each ramekin with 1 tablespoon of sugar. Use a kitchen torch to caramelize the sugar until it forms a hard, golden top layer. Alternatively, you can place the ramekins under a broiler until the sugar is caramelized. Watch closely to avoid burning.
Tips
- For a unique twist, try adding a splash of Spanish brandy or a pinch of nutmeg to the milk mixture.
- To ensure a smooth custard, strain the infused milk before adding it to the egg mixture.