Crema catalana
Indulge in the classic Spanish dessert, Crema Catalana, with this easy-to-follow recipe. Featuring light sour cream, a hint of cinnamon, fragrant vanilla, vibrant orange zest, and creamy yolks, this dish is perfectly sweetened with sugar and thickened with a blend of corn and all-purpose flours. Ideal for a gourmet touch to your dinner party or a special treat for yourself.
- 17 Mar 2025
- Cook time 10 min
- Prep time 85 min
- 4 Servings
- 8 Ingredients
Crema Catalana is a traditional Spanish dessert that dates back to the 18th century. This creamy custard dessert is often compared to France's Crème Brûlée, but has a distinct flavor profile marked by citrus and cinnamon. It's a delightful treat that combines simplicity and elegance, making it a favorite in many households.
Ingredients:
Instructions:
- In a small saucepan, combine the light sour cream with the cinnamon stick.
- Heat the mixture over medium-low heat, stirring occasionally, until it begins to simmer gently.
- Remove from heat, add the vanilla extract, and let the mixture sit for 10-15 minutes to allow the flavors to infuse.
- Remove the cinnamon stick and set the infused sour cream aside.
- While the sour cream is being infused, grate the zest of an orange to get 2 tablespoons of orange zest.
- In a separate bowl, combine the corn flour and all-purpose flour. Mix well to ensure there are no lumps.
- In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
- Gradually add the infused sour cream to the egg mixture, whisking constantly to prevent the eggs from cooking.
- Once well combined, add the orange zest and mix thoroughly.
- Place the mixture back into the saucepan and bring to a medium-low heat.
- Gradually whisk in the flour mixture, ensuring there are no lumps.
- Continue to cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 8-10 minutes.
- Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to remove any lumps and the orange zest.
- Pour the strained custard into individual serving dishes or ramekins.
- Allow the custard to cool to room temperature, then cover and refrigerate for at least 3 hours or until fully set.
- Just before serving, sprinkle a thin layer of sugar over the top of each custard.
- Use a kitchen torch to caramelize the sugar until it is golden and crisp. If you don't have a kitchen torch, place the ramekins under a broiler, but watch closely to avoid burning.
- Serve your Crema Catalana immediately for the best texture, and enjoy the delicate balance of creamy custard and crisp caramelized sugar topping!
Tips:
- Make sure to whisk continuously when adding the warm cream to the egg yolk mixture to prevent the eggs from scrambling.
- For an extra burst of flavor, you can add a splash of orange liqueur to the custard mixture.
- If you don’t have a kitchen torch, you can caramelize the sugar under the broiler in your oven. Just keep a close eye on it to prevent burning.
- Be patient when cooking the custard. Cooking it over low heat and stirring constantly ensures a smooth and creamy texture.
- You can prepare the crema catalana a day in advance and keep it refrigerated. Caramelize the sugar just before serving for the best results.
Crema Catalana is a delicious and comforting dessert that combines the rich flavors of vanilla, orange, and cinnamon. The creamy custard, topped with a crisp layer of caramelized sugar, offers a delightful contrast in textures. This dessert is perfect for impressing guests or for treating yourself to a gourmet experience at home.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 0.83g | 2% |
| Sugar 44g | 43% |
| Fat | |
| Fat 10g | 11% |
| Saturated 3.71g | 12% |
| Cholesterol 280mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 210mg | 39% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.52mg | 3% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.58ug | 24% |
| Vitamin C 0.20mg | 0% |
| Vitamin E 1.52mg | 10% |
| Vitamin K 0.52ug | 0% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.04mg | 5% |
| Iron, Fe 1.17mg | 11% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 90mg | 3% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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