Authentic Spanish Crema Catalana
Indulge in the delightful flavors of this Authentic Spanish Crema Catalana Recipe, a creamy and luscious dessert that transforms any occasion into a celebration. With its rich custard base infused with zesty citrus peels and warm cinnamon, this dish is reminiscent of the classic crème brûlée but boasts its unique flair. The combination of a silky smooth texture and a perfectly caramelized sugar crust offers a satisfying contrast that will impress your guests or satisfy your sweet tooth on any day. Top it with fresh fruits for a stunning presentation and an added burst of flavor.
Ingredients
- 2 tablespoons cornstarch
- 2 1/2 cups whole milk
- Lemon peel (from 1 lemon)
- Orange peel (from 1 orange)
- 1 cinnamon stick
- 5 large egg yolks
- 1/2 cup white sugar (preferably caster sugar)
- Additional sugar for caramelization
- Fresh fruit or berries for decoration (optional)
Instructions
- 1
Heat the milk in a heavy-based saucepan with citrus peels and cinnamon stick over medium heat until simmering; remove from heat.
- 2
Mix cornstarch with a splash of water to create a slurry.
- 3
In another bowl, whisk egg yolks with sugar until pale. Incorporate the cornstarch slurry and a splash of hot milk to blend.
- 4
Remove peels and stick from the milk, then slowly whisk in the egg mixture.
- 5
Return to low heat, whisk constantly until thickened to pudding-like consistency.
- 6
Divide among ramekins, cover with plastic wrap, and chill for at least 4 hours or overnight.
- 7
When ready to serve, sprinkle sugar on top and caramelize using a blowtorch or oven grill until golden brown.
- 8
Decorate with fresh fruits if desired before serving.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com