Crema Catalana: Spanish Version of Crème Brûlée

Introduction

Crema Catalana is a classic Spanish dessert that is often compared to the French Crème Brûlée. This delightful dessert features a rich and creamy custard base infused with citrus zest and cinnamon, topped with a caramelized sugar crust. With its perfect balance of sweetness and creaminess, Crema Catalana is a beloved treat enjoyed by many.

Ingredients

– 2 cups of whole milk
– 1 cinnamon stick
– Zest of 1 orange
– Zest of 1 lemon
– 6 large egg yolks
– 1/2 cup of granulated sugar
– 2 tablespoons of cornstarch
– Extra sugar for caramelization on top

Directions

1. In a saucepan, combine the whole milk, cinnamon stick, orange zest, and lemon zest. Heat the mixture over medium heat until it almost comes to a simmer. Remove from heat and let it cool for about 10 minutes to allow the flavors to infuse.

2. In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color. Gradually add the cornstarch and continue whisking until smooth.

3. Remove the cinnamon stick from the milk mixture and slowly pour it into the egg mixture, whisking constantly to prevent curdling.

4. Strain the mixture back into the saucepan to remove any zest or clumps. Cook the custard over low heat, stirring continuously until it thickens enough to coat the back of a spoon. This should take about 8-10 minutes.

5. Once the custard has thickened, pour it into individual ramekins or serving dishes. Allow them to cool to room temperature before covering and refrigerating for at least 2 hours to set.

6. Prior to serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Using a culinary torch or placing them under a broiler, caramelize the sugar until it forms a golden crust.

7. Let the desserts sit for a minute to allow the caramel to harden, then enjoy the creamy goodness of Crema Catalana with its caramelized sugar top.

Crema Catalana is a simple yet elegant dessert that is sure to impress your guests. Whether you’re hosting a dinner party or simply craving a sweet treat, this Spanish version of Crème Brûlée is a delightful choice that will tantalize your taste buds.

FAQs about Crema Catalana

What is Crema Catalana?

Crema Catalana is a traditional Spanish dessert similar to Crème Brûlée. It consists of a rich custard base topped with a layer of caramelized sugar for a delightful contrast of creamy and crunchy textures.

What are the key differences between Crema Catalana and Crème Brûlée?

The main difference lies in the flavorings used. Crema Catalana typically includes citrus zest (such as lemon or orange) and cinnamon, giving it a distinct Spanish twist. On the other hand, Crème Brûlée is often flavored with vanilla. Additionally, Crema Catalana is traditionally thickened with cornstarch, while Crème Brûlée relies on egg yolks for richness.

How is Crema Catalana typically served?

Crema Catalana is usually served in individual clay dishes known as ‘cazuelas’. The custard is chilled until set, and just before serving, a layer of sugar is caramelized on top using a kitchen torch or broiler. This creates the signature crackly caramel crust that is a hallmark of this dessert.