Crema Catalana Recipe - A Traditional Spanish Dessert

Crema Catalana, also known as Catalan Cream, is a traditional Spanish dessert very similar to the French crème brûlée. Originating from Catalonia, it is one of the oldest desserts in Europe, dating back to the Middle Ages.

This creamy, rich dessert is typically flavored with cinnamon and lemon zest, and topped with a crispy, caramelized sugar crust.

Here’s how to make this delightful dessert at home.

Ingredients:

• 500 ml (2 cups) whole milk
• 1 cinnamon stick
• Peel of one lemon (only the yellow part to avoid bitterness)
• 4 large egg yolks
• 100 grams (1/2 cup) granulated sugar
• 1 tablespoon cornstarch
• Additional granulated sugar for caramelizing the top

Instructions:

1. Infuse the Milk:

   • In a saucepan, combine the milk, cinnamon stick, and lemon peel. Heat over medium-low heat until the mixture is just about to boil. Then, remove the pan from the heat and let it sit for about 15 minutes to infuse the flavors.
     
     

2. Prepare the Egg Mixture:

   • In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and pale.
     
     

3. Combine Mixtures:

   • Remove the cinnamon stick and lemon peel from the milk. Slowly pour the warm milk into the egg mixture, whisking continuously to prevent the eggs from cooking.
     
     

4. Cook the Custard:

   • Pour the combined mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 10 minutes. Do not allow the mixture to boil, or the eggs will curdle.
     
     

5. Chill:

   • Pour the custard into shallow ramekins or a large serving dish. Allow it to cool to room temperature, then refrigerate for at least 2 hours, until the custard is set.
     
     

6. Caramelize the Sugar:

   • Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of the custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden crust. If you don’t have a torch, place the ramekins under the broiler for a couple of minutes to achieve the caramelization.
     
     

7. Serve:

   • Serve the Crema Catalana immediately after caramelizing the sugar to enjoy the contrast between the warm, crispy top and the cool, creamy custard.

Drinks to Pair with Crema Catalana:

To enhance the experience of enjoying Crema Catalana, choose a drink that complements its rich, creamy flavors. Here are some suggestions:

• Cava:

  • This Spanish sparkling wine is an excellent choice. Its effervescence and acidity balance the creaminess of Crema Catalana, while its fruity notes complement the subtle lemon and cinnamon flavors.
    
    

• Sweet Wine:

  • A sweet wine such as Moscatel or Pedro Ximénez offers a perfect pairing. Its rich raisin and caramel flavors complement the texture and taste of the custard.
    
    

• Coffee:

  • A strong espresso or a café cortado pairs well with Crema Catalana. The bitterness of the coffee contrasts wonderfully with the sweetness of the dessert.
    
    

• Orange Liqueur:

  • A liqueur such as Cointreau or Grand Marnier adds an extra citrus note that harmonizes with the lemon zest in the custard, adding an additional layer of flavor.

Each of these drinks highlights different aspects of the complex flavors of Crema Catalana, making the experience even more enjoyable. Choose the one that best suits your preferences and enjoy this classic Spanish dessert.

This Crema Catalana recipe brings a piece of Spanish culinary tradition into your home, offering a perfect balance of sweet, creamy, and spiced flavors topped with a satisfying crunch of caramel.

Enjoy the preparation and delight your guests with this exquisite dessert.