התמונה להמחשה בלבדCrema Catalana
A classic Spanish dessert featuring a velvety, luxurious texture that delicately balances vibrant citrus notes with the warmth of aromatic cinnamon. Topped with a thin, brittle layer of caramelized sugar, it offers a delightful contrast to its creamy center, providing an elegant and sophisticated conclusion to any festive occasion.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.
- 2When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.
- 3Put the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon. If the line holds, it's ready. Sieve the mixture into a jug to remove any froth.
- 4Divide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble. Chill overnight.
- 5Just before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch. Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble. Serve straightaway.
Ingredients
- 400ml Milk
- 150ml Double Cream
- 1 Cinnamon Stick
- 1 Orange Zest
- 1 Lemon Zest
- 7 Egg Yolks
- 100g Caster Sugar
- 6 tablespoons Caster Sugar
- 45g Corn Flour
Nutrition
- Calories
- 554
- Protein
- 16.6g
- Carbs
- 64.1g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To ensure a velvety texture and prevent lumps, cook the custard over low heat while whisking constantly. Be sure to strain the mixture after cooking to remove the lemon zest and cinnamon sticks. For a refreshing twist, replace the lemon zest with orange zest and serve the custard with tart berries to balance the sweetness of the caramelized sugar layer on top.
Culinary reasoning
A classic Spanish dessert featuring a velvety, luxurious texture that delicately balances vibrant citrus notes with the warmth of aromatic cinnamon. Topped with a thin, brittle layer of caramelized sugar, it offers a delightful contrast to its creamy center, providing an elegant and sophisticated conclusion to any festive occasion.