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Crema Catalana (Catalan Caramel Cream)

Crema Catalana (Catalan Caramel Cream) is a traditional Spanish recipe for a classic dessert of a cream, milk, egg yolk, sugar and cornflour custard flavoured with lemon zest and cinnamon that's poured into individual ramekins and chilled to set before being topped with sugar and flamed to create a caramel on top. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Catalan Caramel Cream (Crema Catalana).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+12 hours chilling)

Serves:

6

Rating: 4.5 star rating

Tags : Vegetarian RecipesDessert RecipesBaking RecipesSpain Recipes



Crema Catalana (Catalan Caramel Cream): A Spanish recipe for a dessert of a cream, milk, egg yolk, sugar and cornflour custard flavoured with lemon zest and cinnamon that's poured into individual ramekins and chilled to set before being topped with sugar and flamed to create a caramel on top.

Ingredients


200g caster sugar
4 tsp cornflour (cornstarch)
6 large egg yolks
600ml double cream
400ml whole milk
finely-grated zest from 1 lemon
1/2 cinnamon stick
6 shallow 200ml ramekins (or cazuelas)

Method:

In a heat-proof bowl, mix together 150g of the sugar with the cornflour (cornstarch). Beat the egg yolks in a bowl then work into the sugar and cornflour mix until smooth. Stir the mixture, do not beat, as you do not want to incorporate air into the batter.

Combine the cream, milk, lemon zest and cinnamon in a pan. Heat gently until just boiling then, whilst whisking constantly, add to the egg mix in a slow, steady, stream.

Wash the pan, then pour in the egg and cream mixture. Cook, stirring constantly with a wooden spoon, until the custard thickens sufficiently to coat the back of a spoon. Take the pan off the heat and set aside to infuse for 30 minutes then strain the custard into a jug.

Divide between the 6 dishes, place in the refrigerator and chill for 12 hours.

At the end of this time, sprinkle the remaining sugar over the dish and caramelize the top with a chef's blowtorch. As the caramel cools, it will harden to form a crust on top of the custard.

The dishes can be prepared up to 1 hour beforehand, but do not place them back in the refrigerator, or the caramel crust will soften.

Traditionally these are made in mini cazuelas made of terracotta designed to be filled right to the top so the surface can be burnt with a branding iron (quemadoro) that has been heated over a gas flame until smoking hot. This instantly caramelizes the sugared surface.