Crema Catalana

Crema Catalana Recipe from Spain with Egg Yolks and Cinnamon

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Crema Catalana is a traditional Spanish dessert that is similar to crème brûlée. It is a creamy custard that is topped with a layer of caramelized sugar. This dessert is popular in Catalonia, a region in northeastern Spain.

History

Crema Catalana has been enjoyed in Catalonia for centuries. It is believed to have originated in the Middle Ages, when it was made by monks in the region. The dessert was traditionally served on Saint Joseph's Day, which is celebrated on March 19th.

Ingredients

8 egg yolks
1 liter of whole milk
1 cinnamon stick
30 g of Maizena (cornstarch)
1 zest of lemon
200 g of sugar

How to prepare

Dissolve the Maizena in milk.
Bring the milk to a boil with the cinnamon stick and lemon zest.
In another bowl, mix together the sugar, egg yolks, and the dissolved Maizena.
Remove the boiling milk from the heat and whisk in the mixture.
Return the mixture to the saucepan and place it over low heat.
When the mixture starts to bubble, turn off the heat.
Pour the mixture into earthenware dishes and let it cool, then refrigerate.
Before serving, sprinkle sugar on top of each dish and caramelize with a hot iron or the bottom of a pan.

Variations

Add a splash of orange liqueur to the custard mixture for a citrusy twist.
Top the custard with crushed pistachios or almonds for added texture.
Infuse the milk with vanilla or cinnamon for extra flavor.

Cooking Tips & Tricks

Be sure to whisk the egg yolks and sugar together until they are well combined.

- When caramelizing the sugar on top of the custard, be careful not to burn it. Use a kitchen torch or the broiler in your oven to achieve a golden brown color.

- For best results, refrigerate the custard for at least 2 hours before serving to allow it to set properly.

Serving Suggestions

Crema Catalana can be served on its own or with fresh berries on the side. It is also delicious when paired with a glass of Spanish dessert wine.

Cooking Techniques

The key to making a smooth and creamy Crema Catalana is to cook the custard over low heat and stir constantly to prevent it from curdling.

Ingredient Substitutions

If you don't have Maizena, you can use cornstarch or flour as a substitute. You can also use orange or lime zest instead of lemon zest for a different flavor profile.

Make Ahead Tips

Crema Catalana can be made a day in advance and stored in the refrigerator until ready to serve. Just be sure to caramelize the sugar on top just before serving.

Presentation Ideas

Serve Crema Catalana in individual ramekins or small bowls for an elegant presentation. Garnish with a sprig of mint or a dusting of cinnamon for a finishing touch.

Pairing Recommendations

Crema Catalana pairs well with a variety of dessert wines, such as Moscatel or Pedro Ximénez. It also goes well with a cup of espresso or a glass of Spanish brandy.

Storage and Reheating Instructions

Store any leftover Crema Catalana in the refrigerator for up to 2 days. To reheat, place the custard in a water bath and warm it gently over low heat until it is heated through.

Nutrition Information

Calories per serving

Each serving of Crema Catalana contains approximately 250 calories.

Carbohydrates

Each serving of Crema Catalana contains approximately 35 grams of carbohydrates.

Fats

Each serving of Crema Catalana contains approximately 10 grams of fats.

Proteins

Each serving of Crema Catalana contains approximately 5 grams of proteins.

Vitamins and minerals

Crema Catalana is a good source of calcium, vitamin A, and vitamin D.

Alergens

Crema Catalana contains eggs and dairy, which may be allergens for some individuals.

Summary

Crema Catalana is a rich and creamy dessert that is high in carbohydrates and fats. It is a delicious treat that is best enjoyed in moderation.

Summary

Crema Catalana is a classic Spanish dessert that is rich, creamy, and delicious. With a smooth custard base and a crunchy caramelized sugar topping, it is a treat that is sure to impress your guests. Enjoy this traditional dessert with a glass of dessert wine for a truly indulgent experience.

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Crema Catalana. It was a warm summer day in Barcelona, Spain, and I was strolling through the vibrant streets, taking in the sights and sounds of the bustling city. As I passed by a quaint little café, the tantalizing aroma of caramelized sugar and citrus wafted out, drawing me in like a moth to a flame.

I couldn't resist the temptation to peek inside, and what I saw took my breath away. The chef was in the midst of carefully torching the tops of small, delicate custard dishes, creating a beautiful caramelized crust that crackled under the heat of his torch. I watched in awe as he skillfully plated the desserts, finishing them off with a sprinkle of cinnamon and a slice of fresh orange.

I knew in that moment that I had to learn how to make this exquisite dessert. I approached the chef timidly and asked him if he would be willing to share his recipe with me. To my delight, he smiled warmly and invited me into his kitchen, where he revealed the secrets behind his perfect Crema Catalana.

The chef explained that Crema Catalana is a traditional Spanish dessert, similar to crème brûlée but with a unique Catalan twist. It is made with a rich custard base flavored with citrus zest and cinnamon, which is then topped with a thin layer of caramelized sugar that creates a crunchy contrast to the creamy custard beneath.

He started by heating milk and cream in a saucepan, infusing them with the flavors of lemon and orange zest, along with a hint of cinnamon. In a separate bowl, he whisked together egg yolks and sugar until they were pale and fluffy, then slowly poured in the warm milk mixture, stirring constantly to prevent the eggs from curdling.

Once the custard base was smooth and silky, he poured it into individual ramekins and placed them in a water bath in the oven to bake until just set. After chilling the custards in the refrigerator to firm up, he sprinkled a thin layer of sugar over the tops and caramelized it with a kitchen torch until it formed a golden crust.

The chef handed me a spoonful of the finished dessert, and as I took my first bite, I was transported to culinary heaven. The creamy custard was silky smooth, with a subtle hint of citrus and cinnamon, while the caramelized sugar added a satisfying crunch that made each bite a delight for the senses.

I thanked the chef profusely for sharing his recipe with me, promising to cherish it and pass it down through the generations. As I left the café that day, I felt grateful for the chance encounter that had led me to discover this delectable dessert, and I couldn't wait to recreate it in my own kitchen.

Since that fateful day in Barcelona, I have made Crema Catalana countless times, each batch as delicious as the last. I have shared the recipe with friends and family, who have all marveled at its exquisite flavor and texture. And every time I make it, I am reminded of the kind chef who took me under his wing and taught me the art of creating this timeless Spanish delicacy.

So if you ever find yourself craving a taste of Catalonia, I urge you to try your hand at making Crema Catalana. It may seem intimidating at first, but with a little patience and practice, you too can master the art of this delectable dessert and savor the sweet rewards of your labor. Buon appetito!