Crema catalana is a classic Spanish custard dessert infused with cinnamon and lemon zest, topped with a torched caramelized sugar crust that shatters when you break through it. The silky custard base sets overnight and is served at room temperature with a freshly burned sugar top.
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Pour the milk in a saucepan over medium heat. Add the cinnamon stick and lemon zest. Heat the milk, but don't let it boil.
As it reaches boiling point, remove the milk from heat, cover it, and let it chill for 45 minutes.
In a large bowl, mix the egg yolks, sugar, and cornstarch. Whisk until the mixture is creamy and all ingredients are well incorporated.
Drain the warm milk and combine it with a combination of sugar, eggs, and cornstarch. Heat the mixture and mix until the lumps disappear and the custard is smooth and silky. Do not let it boil. If some dry pockets remain, sieve the mixture before pouring it in the ramekins.
Pour the custard into clay ramekins. Cover with paper or cling film, and let them rest for a minimum of one hour, preferably overnight.
When the custards are chilled and completely set, pull them out of the fridge and let them reach room temperature.
Sprinkle the top of each custard with caster sugar. Twirl the ramekins to distribute the sugar equally. Using a blowtorch, caramelize the sugar until it is dark brown.
Serve as soon as the sugar crust sets.
Written automatically by CookOS, not by the creator.
Crema catalana is best served fresh with a newly torched crust. The custard can be made up to 2 days ahead and stored covered in the fridge; re-torch before serving.
clay ramekins · blowtorch · fine sieve (optional, for lumpy custard)
Written automatically by CookOS, not by the creator.
A blowtorch is the traditional method for caramelizing the sugar crust. Without one, you cannot achieve the signature crackly top; a broiler or oven will cook the custard further, which is undesirable.
The custard must rest in the ramekins for a minimum of one hour, but preferably overnight, to set completely before caramelizing.
Traditional crema catalana is made in clay ramekins, which are designed to withstand the heat from the blowtorch during caramelization.
Lumps form from unincorporated cornstarch or cooked egg bits. Whisk the egg, sugar, and cornstarch mixture thoroughly before adding warm milk, and sieve the finished custard if dry pockets remain.
The milk should be warm (after the 45-minute chill period) when combined with the egg mixture to prevent scrambling the yolks and to help dissolve the cornstarch.
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