If you’re a fan of classic desserts that are both rich and flavorful, then you’ll love this Crema Catalana recipe.
For countless generations, people have indulged in the delectable delight of this classic Spanish sweet treat recipe, which resembles the famously delicious Crème Brûlée. A velvety and indulgent custard base is delicately enhanced with cinnamon and lemon zest notes and topped with a caramelized sugar crust.
This delightful dessert is a great recipe not only scrumptious but also incredibly easy to make. And the best about delicious dessert? You can prepare it in advance, leaving you free to entertain your guests with ease and grace. It’s the cherry on top of a perfect evening!
What is Crema Catalana?
Crema Catalana dates back to the 14th century when it was first mentioned in a cookbook in Catalonia, Spain. This delectable dessert is called crema de Sant Josep or St. Joseph’s cream.
Its preparation holds significant cultural meaning as it was customarily enjoyed on March 19th, St. Joseph’s Day, the Spanish equivalent of Father’s Day in the United States.
It has since become a popular dessert all around Spain and the world, and for a good reason. Creamy custard and caramelized sugar are combined with a delicious contrast of flavors and textures.
And if you’re craving some delicious Catalan cuisine, you’re in luck! We’ve got a list of 26 Must-Try Catalan Recipes that are definitely worth trying. Don’t miss out on these mouth-watering dishes that will transport you straight to Catalonia.
What is the Difference Between Crème Brûlée and Crema Catalana?
If you like desserts, you can’t go wrong with Crème Brûlée and Crema Catalana. These two iconic European dishes are the kings of sweet treats, and while they may look similar, they’re actually quite different. Let’s dig in and explore what sets these delicious desserts apart!
- Crema Catalana is flavored with citrus peel and cinnamon, while crème brulee is a vanilla bean-flavored French dessert.
- In Crème Brûlée, the cream is used instead of whole milk, while in crema Catalana, whole milk is used.
- For crème brûlée, you’ll want to use a double boiler or bain-marie. But if you’re making crema Catalana, you can cook it up in a pan over low heat.
Despite their differences, both desserts are deliciously creamy, indulgent, and perfect for any sweet tooth.
Ingredients
500 ml. Milk
2 Cinnamon Sticks
1 Lemon, peeled
20 gr. Cornstarch
½ cup Sugar
5 Egg Yolks
1 tbsp. Vanilla Extract
¼ cup Sugar
How to make Crema Catalana
1. Add milk, cinnamon sticks, and lemon peel to a big pot and bring it to a boil. As soon as it starts boiling, reduce the heat to a minimum and let it rest for a few minutes.
2. In a big bowl, mix the cornstarch, sugar, egg yolks, and vanilla extract with a hand mixer. Stir until creamy and light in color.
3. With the milk mixture still warm, remove the cinnamon and lemon peel. Add the egg mixture to the pot stirring constantly, and increase the heat to medium while you continue stirring until it’s creamy.
4. Transfer the mixture to 4-6 individual ramekins.
5. Top each ramekin with sugar as evenly as possible, and use a burner to burn the sugar and make a caramel topping.
Recipe Notes & Tips
- When you transfer the egg yolk mixture to the milk, make sure to stir without stopping since this is what will allow you to eliminate any bumps that may form.
- Try to apply the sugar in an even layer over each ramekin. This will make it easier to burn it and create an even caramel layer without some parts getting burned.
Frequently Asked Questions
Can you serve crema catalana warm or cold?
When it comes to serving crema catalana, it can be enjoyed both warm and cold, depending on personal preference. Traditionally, crema catalana is served cold but can also be served warm for a unique twist on the classic dessert.
If serving warm, it is essential to ensure that the sugar on top has been appropriately caramelized to create a crisp, golden crust. On the other hand, serving crema catalana cold allows for a smooth and creamy texture that is perfect for a refreshing dessert.
At the end of the day, it’s all about your taste buds when it comes to serving up some scrumptious crema catalana. Whether you prefer it toasty or chilled, the choice is entirely yours to make based on what tickles your taste buds!
Is it possible to caramelize crema catalana in the oven?
Caramelizing crema catalana in the oven is a topic of discussion among culinary enthusiasts. While achieving a caramelized layer on top of the custard dessert is possible, it requires careful attention to detail.
The key is to use a high temperature and consistently monitor the dish. Additionally, using the correct amount of sugar and distributing it evenly on the surface is essential.
However, some experts argue that using a blowtorch is the preferred method for caramelizing crema catalana, allowing for more control and precision. Ultimately, the choice between an oven and a blowtorch comes from personal preference and available resources.
Indulge in the sweet sophistication of the Crema Catalana recipe; it’s the perfect choice for any occasion, whether you’re entertaining a crowd or just enjoying a quiet night with your loved ones. So why not give it a try and treat your taste buds to something truly special? Your friends and family will thank you!
Oh, and it was simply impossible to resist including it on our list of 40 Delightful Spanish Dessert Recipes that we simply can’t get enough of!
Crema Catalana Recipe
Equipment
- Pots
- Bowls
- ramekins
- Burner
- Spoons and knives
Ingredients
- 500 ml Milk
- 2 Cinnamon Sticks
- 1 Lemon peeled
- 20 g Cornstarch
- 3/4 cup Sugar
- 5 Egg Yolks
- 1 tbsp Vanilla Extract
Nutrition
Notes
- When you transfer the egg yolk mixture to the milk, make sure to stir without stopping since this is what will allow you to eliminate any bumps that may form.
- Try to apply the sugar in an even layer over each ramekin. This will make it easier to burn it and create an even caramel layer without some parts getting burned.
Instructions
- Add milk, cinnamon sticks, and lemon peel to a big pot and bring it to a boil. As soon as it starts boiling, reduce the heat to a minimum and let it rest for a few minutes.
- In a big bowl, mix the cornstarch, sugar, egg yolks, and vanilla extract with a hand mixer. Stir until creamy and light in color.
- With the milk mixture still warm, remove the cinnamon and lemon peel. Add the egg mixture to the pot stirring constantly, and increase the heat to medium while you continue stirring until it’s creamy.
- Transfer the mixture to 4-6 individual ramekins.
- Top each ramekin with sugar as evenly as possible, and use a burner to burn the sugar and make a caramel topping.
