Dish

Crema Catalana

Catalan cream

Crema Catalana is made with milk, sugar, egg yolks, cornstarch, and lemon zest. The ingredients are combined and cooked over low heat until the mixture thickens. The custard is then poured into individual ramekins and chilled in the refrigerator. Before serving, the custard is sprinkled with sugar and caramelized with a kitchen torch. This dessert is rich and creamy with a crunchy caramelized sugar topping.

European cuisine› Mediterranean cuisine› Spanish cuisine

Dessert› Custard

Origins and history

Crema Catalana originated in Catalonia, Spain and has been a traditional dessert in the region for centuries. It is often served during special occasions such as weddings and holidays.

Dietary considerations

Not suitable for those who are lactose intolerant or allergic to eggs. High in sugar and should be consumed in moderation.

Variations

Popular variations of Crema Catalana include adding cinnamon or orange zest to the custard. Some recipes also call for using heavy cream instead of milk for a richer custard.

Presentation and garnishing

When caramelizing the sugar topping, be sure to use a kitchen torch or broiler to evenly distribute the heat. Be careful not to burn the sugar as it can become bitter. Allow the custard to chill in the refrigerator for at least 2 hours before serving for the best texture.