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Crema Catalana

Name: Crema Catalana
Total time: 40 min
Yield: Serves 4
Cuisine: Spain
Ingredients: 500ml Milk; from 6 Egg Yolk; 100g Granulated sugar; 2 tbsp Cornstarch; 1 Cinnamon stick; from 1 Lemon zest; To taste Sugar (for caramel)

Dessert

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Cinnamon- and citrus-scented custard with a crackling caramel top — a dessert from Catalonia.

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📖 The Story Behind This Dish

Crema catalana is a traditional Catalan dessert sometimes called the forerunner of crème brûlée. A custard of egg yolks and milk, flavored with cinnamon and lemon or orange peel, is topped just before serving with sugar burned into a crisp caramel layer. It's traditionally eaten on Saint Joseph's Day, March 19, and in some homes the caramel is burned with a special iron.

🌆 Where it's eaten: On Saint Joseph's Day, the crack of spoons breaking through the caramel rings around the family table.

🥕 Ingredients (serves 4)

Milk 500ml
Egg Yolk from 6
Granulated sugar 100g
Cornstarch 2 tbsp
Cinnamon stick 1
Lemon zest from 1
Sugar (for caramel) To taste

👩‍🍳 Instructions

Warm the milk with a cinnamon stick and lemon peel over low heat to infuse, then strain.
Mix the egg yolks, sugar, and cornstarch well in a bowl.
Gradually whisk in the warm milk, return to the pot, and set over low heat.
Stir constantly until thick, pour into dishes, and chill until set.
Just before serving, sprinkle sugar on top and caramelize with a torch.

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