Spain · Sweet Dishes
Crema Catalana (Catalan Cream)
The classic Spanish custard dessert with a silky vanilla and citrus cream base topped with a crackling caramel crust.
Ingredients
- milk250 ml
- heavy cream250 g
- egg yolks7
- cornstarch22 g
- sugar85 g
- lemon0.5
- vanilla pod1
- sugar for caramelizing2 tbsp
Method
- 1Combine milk, cream, sugar, lemon zest, and vanilla pod in a saucepan. Heat over medium heat, stirring, until just below boiling. Remove from heat, cover, and infuse 10–15 minutes. Remove vanilla pod and zest.
- 2In a bowl, whisk egg yolks until pale and fluffy. Mix in cornstarch. Slowly pour the warm milk mixture into the yolks in a thin stream, whisking constantly.
- 3Strain the mixture through a fine sieve. Return to a clean saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened enough to coat the spoon, about 8–10 minutes. Do not boil.
- 4Pour into small ramekins. Cool to room temperature, then cover with film and refrigerate at least 3–4 hours, ideally overnight.
- 5Just before serving, sprinkle an even thin layer of sugar over each portion. Caramelize with a kitchen torch until a crisp golden crust forms, or place briefly under a hot grill.