Crema catalana is a creamy spanish dessert made with milk, egg yolks, sugar, lemon zest, cinnamon and a little of corn starch. It is similar to the french Creme Brulee but not the same. Crema catalana is made with corn starch, Creme Brulee has a base of liquid cream. Another difference is the cooking method: the Crema Catalana is cooked directly on the heat of the stove, Creme Brulee is cooked “ a bagno maria”.The final result is pretty much the same: they are both so good!
This Crema Catalana recipe is a great dessert to make ahead of time, since it is very easy but does require between two and three hours of refrigeration before serving. For the caramelized sugar crust, you can use the specific tool, a kitchen torch, or simply heat the broiler, caramelize the sugar and serve!
Makes 6 servings| 15 minutes to make, ⅔ hours in the refrigerator
350 gr Whole Milk
250 ml Liquid whipping cream
100 gr ( 3.5 oz) Sugar
40 gr 9 1.4 oz) Corn Starch
Zest of 1 organic Lemon
½ tsp cinnamon powder
Cane Sugar for caramelize
Bring 300 ml of milk, cream, cinnamon, lemon zest to a boil over low heat. Remove from the heat and let it cool down.
In a bowl, mix the rest of the milk with corn starch using a whisk. Add the yolks and sugar. Mix well.
Combine the warm milk and cream mixture with the milk, corn starch and yolks mixture using a strainer.
Put everything back to the low heat until the cream thickens. Do not let it boil and stir continuously.
Pour the cream and let it cool down at room temperature for 15 minutes.
Refrigerate for ⅔ hours before serving.
When ready to serve sprinkle 1 tablespoon of the raw cane sugar over each ramekin and use a kitchen torch to caramelize. If you don’ t have the torch just heat the broiler in the oven and put the ramekins under the broiler until the sugar is burnt. Serve immediately.