Indulge in the rich, creamy texture of Vanilla and Cinnamon Crema Catalana, a classic Spanish dessert that’s surprisingly simple to make. This elegant custard, infused with aromatic lemon, orange, and cinnamon, offers a delightful alternative to its French cousin, Crème brûlée.
With just 10 minutes of prep and 10 minutes of cooking, followed by a crucial 4 hours and 20 minutes (includes 4 hours chill time) of chilling, you can create 6 servings of this exquisite treat, perfect for any occasion.
Table of Contents
Essential Ingredients for Your Crema Catalana
Gather these simple yet flavorful components to create an authentic Spanish dessert.
- 3/4 cup (150g) granulated sugar, divided
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 8 egg yolks
- 4 cups whole milk
- 1 strip lemon zest
- 1 strip orange zest
- 1 cinnamon stick
Crafting Your Vanilla and Cinnamon Crema Catalana: A Step-by-Step Guide
Follow these detailed instructions to achieve a perfectly smooth custard with a delightful caramelized crust.
Step 1: Get ready
Set up a fine mesh sieve over a large measuring cup or mixing bowl with a spout. Gather six 6-ounce ramekins.
Step 2: Whisk the eggs
In a large mixing bowl, whisk together 1/2 cup sugar, 3 tablespoons cornstarch, 1/2 teaspoon salt, and 8 egg yolks until the mixture becomes pale and smooth. Set aside.
Step 3: Infuse the milk
In a medium, heavy-bottomed saucepan over medium-low heat, bring 4 cups milk, 1 strip each of lemon and orange zest, and 1 cinnamon stick just to a simmer. Stir the milk occasionally while it heats to prevent scorching.
Step 4: Temper the eggs
As soon as the milk reaches a simmer, remove the pan from the heat. Use tongs to discard the zest and the cinnamon stick. Slowly pour the hot milk, one splash at a time, into the bowl of yolks while constantly whisking with your other hand. This gradually heats the yolks without curdling them.
Step 5: Thicken and simmer
Once all of the milk has been incorporated, pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens and comes to a simmer, about 5 minutes. Once it comes to a bubble, continue cooking, still whisking, for 1 minute.
Step 6: Strain and pour
Take the custard off the heat and pour it through the sieve into a large measuring cup or spouted mixing bowl. Divide the custard among the six ramekins. Cover each ramekin with plastic wrap, laying the wrap directly onto the surface of the custard. Let it cool almost to room temperature, then transfer to the refrigerator overnight, or for at least 4 hours.
Step 7: Ignite!
When you’re ready to serve, sprinkle the top of each custard with 2 teaspoons of sugar. Ignite your kitchen torch and hold the flame about 4 inches above the layer of sugar. Move the flame in circles until the sugar melts and caramelizes to a deep brown.
Step 8: Serve
Serve the custards right away. The crisp caramel topping will begin to absorb water, soften, and eventually liquefy if not served immediately.
Your Crema Catalana Questions Answered
What is the difference between Crema Catalana and Crème brûlée?
While both are creamy custards with a caramelized sugar topping, Crema Catalana is typically made with milk (not cream), often flavored with citrus zest and cinnamon, and thickened with cornstarch. Crème brûlée uses heavy cream, vanilla, and egg yolks for thickening.
Can I make Crema Catalana ahead of time?
Absolutely! Crema Catalana requires a minimum of 4 hours of chilling, making it an ideal dessert to prepare a day in advance. Just make sure to caramelize the sugar right before serving for the best crispness.
What if I don’t have a kitchen torch?
While a kitchen torch provides the best results, you can use your oven’s broiler. Place the sugared custards under a preheated broiler for a minute or two, watching carefully to prevent burning, until the sugar caramelizes.
Why did my custard curdle?
Curdling often happens if the eggs are added too quickly to hot milk without tempering. Always slowly pour hot milk into the egg mixture while whisking constantly to gradually raise the temperature of the eggs.
How do I store leftover Crema Catalana?
If you have any leftovers (without the caramelized topping), cover them tightly with plastic wrap and refrigerate for up to 2-3 days. It’s best to caramelize the sugar fresh for each serving.
Pro Tips for a Perfect Finish
- Don’t Rush the Chill: The chilling time is crucial for the custard to set properly and develop its full flavor. Resist the urge to serve it too early.
- Even Caramelization: When using a kitchen torch, keep the flame moving in small circles to ensure an even, golden-brown caramel without burning any spots.
- Fresh Zest is Best: Use fresh lemon and orange zest for the most vibrant citrus notes. Avoid the white pith, as it can be bitter.
- Serve Immediately: For that satisfying crack when you break through the sugar crust, serve the Crema Catalana as soon as the caramel has set.
