Crema Catalana
Published: March 25, 2015 at 3:05 PM
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serves 8
Total time: 30 mins
+ chilling time
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You'll find this classic dessert on menus all over Spain. And with good reason. It's deceptively easy to make, the base is an egg custard, that is chilled rather than baked. A cooks' blowtorch will make the crunchy top perfectly, but a hot grill will work too.
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Try this recipe for crema catalana, then check out our Spanish rice pudding, Spanish flan, churros, horchata and more Spanish-inspired desserts.
For more Catalan inspiration, try our pan y tomate, Escalivada (Catalan roast vegetables) and Enxaneta.
Ingredients
Nutrition
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6 yolks eggs
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200g caster sugar
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850ml milk
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1 lemon
zested
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1 cinnamon stick
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3 tbsp cornflour
Nutrition: per serving
- kcal224
- fat6.9g
- saturates0g
- carbs36.4g
- sugars0g
- fibre0g
- protein6.3g
- salt0.15g
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Method
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step 1
Beat the egg yolks and 150g of the sugar in a bowl until they are really pale and thick. Put 750ml of the milk in a saucepan with the lemon zest and cinnamon stick and bring to a simmer. Remove from the heat and strain it into the eggs, whisking them constantly.
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step 2
Dissolve the cornflour into the remaining milk and stir into the custard mixture.
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step 3
Pour this mixture back into the pan and cook on a low heat, stirring constantly, until it just starts to simmer. Remove from the heat and pour into a shallow pudding bowl or into individual dishes. Let the custard cool down then chill in the fridge for an hour.
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step 4
Before serving, sprinkle the top of the custard with a thin layer of caster sugar then use a cook’s blowtorch to melt the sugar to a golden brown caramel. Leave for a couple of minutes before serving so the sugar sets completely.
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