Crema Catalana (Catalan Burnt Custard)
Local name: Crema catalana
In short: Silky cinnamon and lemon custard chilled until set and topped with a crackling layer of burnt sugar, the classic dessert of Catalonia. It takes about 35 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 15 min
- Resting
- 4 h
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 215 kcal
Crema catalana is Catalonia's custard, thickened with a little cornstarch, scented with cinnamon and lemon peel and finished with a thin crust of burnt sugar. Traditionally it is made in shallow earthenware dishes and eaten on St. Joseph's Day in March. The contrast between the crackling caramel and the cool, silky custard is the whole point, so burn the sugar just before you serve.
Instructions
- Set aside 100 ml (1/3 cup) of the milk. Heat the rest with the cinnamon and lemon peel until steaming, then remove from the heat and let it infuse for 15 minutes.
- Stir the cornstarch into the reserved cold milk until smooth. In a bowl, whisk the egg yolks with the 100 g sugar until pale, then whisk in the cornstarch mixture.
- Remove the cinnamon and peel and reheat the milk until steaming. Pour it slowly over the yolks, whisking constantly, then pour everything back into the pan.
- Cook over low heat, stirring constantly with a wooden spoon, for 5 to 8 minutes, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
- Strain into six shallow ramekins, each about 150 ml (5 oz). Cool, then chill for at least 4 hours, until completely set.
- Just before serving, blot any moisture from the surface. Sprinkle 2 tsp sugar over each custard and caramelize it with a kitchen torch until deep amber. Let the sugar harden for 2 minutes.
Tips
- Stir constantly and keep the heat low. If the custard looks grainy, strain it and whisk hard while it is still warm.
- No torch? Chill the ramekins well, sugar the tops and slide them under a very hot broiler for 1 to 2 minutes, close to the heat.
Questions and answers
What is the difference between crema catalana and crème brûlée?
Crema catalana is made with milk, cornstarch, cinnamon and lemon peel and is cooked on the stove. Crème brûlée uses cream and egg yolks and is baked in a water bath.
Can I make crema catalana ahead of time?
Make the custard up to 2 days ahead and keep it covered in the fridge. Caramelize the sugar only just before serving, or the crust will soften.
Why did my sugar topping turn soft?
Moisture from the custard dissolves the sugar. Blot the surface first, use plain white sugar in a thin even layer and serve within 15 minutes of burning it.
How long does it take to make Crema Catalana (Catalan Burnt Custard)?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Crema Catalana (Catalan Burnt Custard)?
About 215 kcal per serving, with 5 g of protein, 33 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 33 g |
| Fat | 7 g |
| Fiber | 0 g |
| Sugar | 30 g |
| Sodium | 40 mg |
Estimated values, calculated from the ingredients.
