Crema Catalana
Ingredients
- 500 mlWhole milk (liquid)
- 4 pcEgg (yolks only)
- 120 gWhite sugar (for the custard + for caramelizing)
- 20 gCorn starch (sifted)
- 1 pcCinnamon stick (whole)
- 0.5 pcCitrus limon (L.) Burm. f. (zest removed in strips)
- 0.5 pcCitrus sinensis (L.) Osbeck (zest removed in strips)
Method
A smooth custard infused with citrus and cinnamon, topped with a thin layer of burnt sugar that cracks under the spoon. The texture is silky, offering a sharp thermal contrast between the cold cream and the hot caramel.
- 1
In a saucepan, heat the whole milk with the cinnamon stick and the lemon and orange zests. At the first boil, remove from heat and let infuse for 10 minutes to allow the flavors to develop.
- 2
Vigorously whisk the egg yolks with the white sugar until the mixture turns pale. Add the cornstarch and whisk until smooth and lump-free.
- 3
Strain the infused milk and gradually pour it over the egg mixture while whisking. Return everything to the saucepan over low heat. Stir constantly with a spatula until the custard thickens and coats the back of a spoon.
- 4
Pour the custard into individual ramekins. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let cool, then refrigerate for at least 3 hours.
- 5
Just before serving, sprinkle a thin layer of white sugar over each ramekin. Burn with a kitchen torch until the sugar melts and turns into an amber, glass-like crust.
Frequently asked questions
How do you get this dish right?
- Never boil the custard once the yolks are added, or it might curdle.
- Caramelize the sugar at the very last second: fridge humidity softens the crust within minutes.
- Use full-fat whole milk to achieve that characteristic richness.
How long does this dish keep?
Keeps for 48 hours in the refrigerator, without the caramelized sugar.
