Crema catalana (Catalan burnt cream)

Crema catalana is the Spanish cousin of crème brûlée: a stovetop custard scented with lemon and cinnamon, thickened with cornstarch and topped with burnt sugar. It is traditionally made on St. Joseph's Day (March 19) in Catalonia. It needs no oven or water bath, so it is also simpler.

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Method

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1. Warm the milk with the cream, lemon zest and cinnamon stick in a small saucepan to just below a boil, and let it steep for 10 minutes so the aromas infuse. ⏱ Timer: 10 min
2. Whisk the yolks with the sugar and cornstarch until smooth (not frothy).
3. Strain the warm milk through a sieve and slowly pour it onto the yolks, stirring, then return everything to the pan.
4. Cook over low heat, stirring constantly, for 5-8 minutes until the cream thickens and coats the spoon. Do not boil. ⏱ Timer: 5 min
5. Divide the cream among 6 small ceramic dishes (about 150 ml), cool, then cover with plastic wrap touching the surface (to prevent a skin) and chill for at least 4 hours.
6. Before serving, sprinkle the top with 1 teaspoon of sugar and caramelize with a torch or under a very hot grill until golden brown. Let stand for 1 minute. ⏱ Timer: 1 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Peel the zest without the white pith, which is bitter.
• Do not boil the custard, or the egg curdles.
• Caramelize on a cold custard, so it stays cold inside.
• You can use orange zest instead of lemon.

Frequently asked questions

How is it different from crème brûlée?

Crema catalana is cooked on the stovetop with cornstarch, crème brûlée is baked in a water bath in the oven.

Can it be made ahead?

Yes, the custard keeps for 2 days in the fridge, just caramelize the sugar when serving.

Similar recipes

• French pudding · Hungarian
• Caramel cream · Hungarian
• Hazelnut cream · Hungarian
• Vanilla cream · Hungarian
• Crème brûlée (burnt vanilla custard) · French
• Italian rice pudding with cinnamon and lemon peel · Italian

More spanish & portuguese ideas

• Orange polvorón (crumbly Spanish cookies)
• Brigadeiro (Brazilian chocolate truffle)
• Tarta de Santiago (Spanish almond cake)
• Mató de Pedralbes (Catalan cornmeal milk custard)
• Arroz con leche (Spanish rice pudding)
• Sangria (classic red wine)
• Turrón (Spanish almond nougat)
• Caipirinha (Brazilian lime and cachaça cocktail)

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