Authentic Spanish Crema Catalana Recipe

Method11 steps · about 4 hr 25 min

1. 1

   Step 1: Pour the 2½ cups whole milk into a small, heavy-based saucepan. Add the lemon peel (1 large piece), orange peel (1 large piece) and cinnamon stick (1). Heat over medium heat until the milk begins to simmer, then take the pan off the heat.

   Uses 2½ cups whole milk · 1 large piece lemon peel, including pith · 1 large piece orange peel, including pith · 1 cinnamon stick

2. 2

   Step 2: While the milk heats, stir the 2 tbsp cornstarch with a splash of cool water until smooth and fully dispersed.

   Uses 2 tbsp cornstarch · A splash of cool water, to dissolve the cornstarch

3. 3

   Step 3: Whisk the five egg yolks with the ½ cup custard sugar until pale yellow. Whisk in all the cornstarch slurry, then slowly whisk in a splash of the warm infused milk to temper the mixture.

   Uses 5 large egg yolks · ½ cup white sugar, for the custard · Smooth cornstarch slurry · A splash of the warm infused milk

4. 4

   Step 4: Lift the citrus peels and cinnamon stick out of the remaining warm milk and discard them. Slowly pour in the tempered egg mixture, whisking constantly to keep it smooth.

   Uses Remaining infused milk after the tempering splash · Tempered egg, sugar and cornstarch mixture

5. 5

   Step 5: Set the pan over low heat and whisk constantly until the custard thickens to a pudding-like consistency and reaches at least 71°C. Keep the heat gentle so the eggs do not scramble, then remove the pan from the heat.

   Uses Combined uncooked custard mixture

6. 6

   Step 6: Divide the cooked custard among six 6-ounce ramekins or traditional shallow clay dishes. Press food-safe plastic wrap onto each custard surface to prevent a skin, and refrigerate promptly.

   Uses Thickened cooked custard

7. 7

   Step 7: Refrigerate at 4°C or colder for at least 4 hours, or overnight, until completely set.

   Chill and set the custards · 240 minUses Six covered custards

8. 8

   Step 8: Just before serving, remove the plastic wrap and sprinkle a thin layer of the extra topping sugar over each chilled custard. Tilt the dishes to spread it evenly.

   Uses Six chilled set custards · Extra white sugar, for a thin caramelized topping

9. 9

   Step 9: Choose one caramelizing method. Use a small blowtorch or a hot caramelizing iron to brown the sugar to your preferred colour. Alternatively, place heat-safe ramekins on a baking tray under the oven grill at its highest setting. Watch continuously and remove as soon as the sugar melts and caramelizes; it can burn quickly.

   Uses Chilled custards with their thin sugar topping

10. 10

    Step 10: If using fruit or berries, wash them under clean running water, dry and add to the custards. Serve immediately while the caramelized topping is crisp.

    Uses Caramel-topped custards · Fresh fruit or berries, to garnish, optional · Clean running water, for washing optional fruit or berries

11. 11

    Step 11: For advance preparation, keep the covered custards without caramel topping at 4°C or colder and use within 2 days. Alternatively, chill them in freezer-safe ramekins, cover tightly and freeze for up to 6 months. Thaw completely in the refrigerator, then add and caramelize the topping just before serving.

    Uses Untopped chilled custards reserved for later