Crema Catalana

Name: Crema Catalana
Prep time: 1 h 25 min
Cook time: 45 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 ⅔ cups + 1 tsp milk; ½ cup + 2 tbsp heavy cream; 1 cinnamon stick; 1 orange zest; 1 lemon zest; 7 egg yolks; 3 ½ oz superfine sugar; ⅓ cup + 2 tsp superfine sugar; 1 ⅔ oz corn flour

A weekend Spanish dessert. Ready in about 2 hours 10 minutes. Difficulty: more effort.

1 hr 25 minPrep (about)
45 minCook (about)
2 hr 10 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

1 ¼ cups milk
⅓ cup + 2 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
1 orange zest
1 lemon zest
5 egg yolks
2 ⅔ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
¼ cup + 1 ½ tsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
1 ¼ oz corn flour

Spices & seasonings (1): cinnamon stick

1 cinnamon stick

How to make it

Steps in our own plain words.

Put the all the citrus zest, cinnamon stick, cream and milk in a pot set over a medium heat.
Cook, until the milk is steaming but not boiling, around 3-5 mins.
Stir often.
Take it off the heat.
Cover with a plate.
Leave.
Do it to infuse for at least 30 mins.
Wait until the cream mixture has infused.
Whisk the cornflour together, sugar and egg yolks in separate bowl for 3-5 mins, until light and pale in colour.
Pour the infused milk through a sieve in the egg mixture.
Whisk continuously.
Return the mixture to the pot.
Put the pot over a medium-high heat.
Whisk for around 10-12 mins.
The mix should start thickening to custard-like consistency – you tell it’s ready by dipping wooden spoon in the mixture.
Running a finger through the mix on the back of the spoon.
If the line holds, it's ready.
Sieve the mix into a jug to remove any froth.
Split it between six ½ cup + 2 tbsp ramekins or little terracotta dishes.
Leave.
Do it to cool.
Keep going for 1 hr at room temperature till set with a slight wobble.
Chill overnight, before serving.
Sprinkle 2 ¼ tsp caster sugar over top of every ramekin and caramelise using a kitchen blowtorch.
Alternatively, slide your ramekins under a hot grill till your sugar turns golden and starts to bubble.
Serve straightaway.