Crema Catalana is a dish similar to Crème Brûlée. While they are very similar, the crema catalana is cooked on the stove instead of the oven, it also uses citrus peel (orange and lemon) and cinnamon to flavor the custard, never vanilla. This Catalan dessert is just made with milk, what makes it also lighter than its French equivalent. The way the sugar is burnt or caramelized it’s also different, using a small round hot iron.
I actually burnt the sugar with a burner and didn’t use the typical “cassoletes” but I didn’t have the whole equipment with me 😉
Ingredients for 12 portions
- 1 l whole milk
- 200 gr sugar, I used brown sugar
- 8 egg yolks
- 40 gr corn starch
- 4 strips orange and lemon peel, and a cinnamon stick
- extra sugar for burning
Bring the milk, orange + lemon rinds and the cinnamon stick to a boil over low heat. Remove from the heat and let it cool down. Strain the milk mixture to remove the orange and peel strips and cinnamon stick.
Mix the egg yolks, the sugar and the corn starch until you obtain a thick creamy mixture. Pour slowly the milk into the egg mixture and stir to obtain a homogeneus mixture.
Place the mixture in a pan over medium low heat, and stir consistently until the cream thickens, do not let it boil. Directly pour into the small bowls or cassoletes. Chill for 24 hours or overnight.
When ready to serve sprinkle 1 tbs of the sugar over each cassoleta and burn. I did it with a burner which is the easiest way. Serve immediately. Do not burn the sugar before or it would melt.
Hope you enjoy it!
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