Crema catalana
Crema catalana is a creamy Spanish custard dessert infused with cinnamon and orange zest, known for its elegant flavor profile. It's similar to crème brûlée but boasts a unique citrus twist and is perfect for special occasions.
Cook time 10 min
Prep time 85 min
Ingredients:
1/3 cup light sour cream1 cinnamon stick
1/2 tsp vanilla extract
2 tbsp orange zest
6 yolks
3/4 cup sugar
2 tbsp corn flour
1 tbsp all-purpose white wheat flour
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.
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!
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.
Crema catalana FAQ:
Crema Catalana is not baked in the conventional sense; instead, it is cooked on the stovetop until thickened. The cooking time is about 8-10 minutes over medium-low heat after the initial mixture has been prepared.
The custard is ready when it thickens and coats the back of a spoon. You can also dip a spoon into the mixture; if it leaves a trail, it's thickened enough.
Yes, you can substitute light sour cream with Greek yogurt for a similar tangy flavor, or use crème fraîche for a richer taste. Adjust sweetness as necessary.
Store leftover Crema Catalana in an airtight container in the refrigerator for up to 3 days. It's best to wait until just before serving to caramelize the sugar topping.
Using 4 to 6-ounce ramekins is ideal for serving Crema Catalana, allowing for individual portions that cool and set properly.
Cooking 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.
Nutrition Facts
4 ServingsCalories 330kcal
Protein 6g
Carbohydrates 55g
Fiber 0.83g
Sugar 44g
Fat 10g
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