Crema catalana
Crema Catalana is a classic Spanish dessert with a creamy custard base, infused with lemon zest and topped with a crisp caramel layer. It offers a delightful contrast of textures and flavors.
Cook time 6 min
Prep time 5 min
Ingredients:
1.50 cups condensed milk2 tbsp lemon zest
2 tbsp corn flour
2 eggs
1/3 cup sugar
Crema Catalana is a traditional Spanish dessert that is reminiscent of crème brûlée. This creamy, custard-like treat is flavored with aromatic lemon zest and has a caramelized sugar topping that adds a perfect crunch. It's an easy and delightful dessert to make, perfect for impressing your guests or enjoying a special treat at home.
Instructions:
1.1. In a medium saucepan, add the condensed milk and lemon zest. Heat the mixture over medium heat until it begins to gently simmer. Stir occasionally to prevent sticking and to infuse the milk with the lemon flavor.
2. Mix Corn Flour and Eggs:
2.1. In a separate bowl, combine the corn flour and eggs. Whisk together until you have a smooth and even mixture, ensuring no lumps remain.
3. Incorporate the Mixtures:
3.1. Gradually pour the hot milk mixture into the bowl with the egg and corn flour mixture, whisking continuously to combine. This process, known as tempering, will help prevent the eggs from scrambling.
3.2. Return the combined mixture to the saucepan.
4.1. Cook the mixture over low heat, stirring constantly with a wooden spoon or spatula. The custard will gradually thicken. Continue to stir until it reaches a pudding-like consistency.
4.2. Once the custard has thickened, remove it from the heat.
5.1. Pour the custard into individual ramekins or a single large dish.
5.2. Allow the custard to cool slightly before covering the ramekins and refrigerating them until they are fully set, at least 2 hours or overnight.
6.1. Just before serving, evenly sprinkle the sugar over the top of the set custard.
6.2. Use a kitchen torch to carefully melt and caramelize the sugar until it forms a golden, crispy layer. If you don’t have a torch, you can also place the ramekins under a hot broiler for a few minutes, but watch closely to prevent burning.
7.1. Allow the caramelized sugar to cool and harden for a minute or two.
7.2. Serve immediately so that the contrast between the creamy custard and the crispy sugar topping is at its best.
Once you've mastered this straightforward recipe for Crema Catalana, you'll have a go-to dessert for any occasion. The combination of creamy custard and caramelized sugar is sure to delight your taste buds. Serve it chilled for the ultimate sweet indulgence.
Crema catalana FAQ:
The custard mixture should be cooked over low heat until it thickens to a pudding-like consistency, which typically takes about 10-15 minutes. After pouring the mixture into ramekins, refrigerate for at least 2 hours, or overnight for best results.
The custard is ready when it has thickened to a pudding-like consistency and coats the back of a spoon. Stir continuously to prevent it from sticking and ensure even cooking.
You can substitute corn flour with cornstarch if needed. However, the condensed milk is essential for the dessert's texture and flavor, so using a non-dairy condensed milk alternative may work but could change the final consistency.
Store any leftovers in the refrigerator, covered. It's best consumed within 2-3 days. If you've already caramelized the sugar, it's recommended to do so just before serving to maintain the crispiness.
Granulated sugar works best for caramelizing, as it melts evenly and creates a crispy topping. Avoid using powdered sugar, as it will not caramelize properly.
Cooking Tips:
- Ensure your lemon zest is very fine to avoid any bitter chunks in your custard.
- Be patient when thickening the custard; cook it on medium-low heat to avoid scrambling the eggs.
- For the caramelized sugar topping, use a kitchen torch for best results. If you don't have a torch, placing the dishes under a hot broiler works as well, but keep a close eye to prevent burning.
- Strain the mixture before cooking to keep it silky smooth, removing any bits of cooked egg.
Nutrition Facts
4 ServingsCalories 420kcal
Protein 10g
Carbohydrates 70g
Fiber 0.32g
Sugar 63g
Fat 10g
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