A delicious dessert recipe from Spanish cuisine. Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming…
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A delicious dessert recipe from Spanish cuisine. Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming...
How to easily make Crema Catalana?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Crema Catalana
A delicious dessert recipe from Spanish cuisine. Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming...
Ingredientes
- 400ml Milk
- 150ml Double Cream
- 1 Cinnamon Stick
- 1 Orange Zest
- 1 Lemon Zest
- 7 Egg Yolks
- 100g Caster Sugar
- 6 tablespoons Caster Sugar
- 45g Corn Flour
Instrucciones
- Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.
- When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.
- Put the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon. If the line holds, it's ready. Sieve the mixture into a jug to remove any froth.
- Divide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble. Chill overnight.
- Just before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch. Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble. Serve straightaway.
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Additional tips for your Crema Catalana
Feel free to experiment with different spices or side dishes to give your personal touch to this recipe. If you liked it, don’t forget to share it and leave us a comment telling us how it turned out!
