Crema CatalanaCrema Catalana
Crema Catalana

Crema Catalana

Crema Catalana is a classic Spanish dessert, similar to crème brûlée, featuring a rich, creamy custard base topped with a crispy caramelized sugar layer.
Gareth Mullins
Gareth Mullins
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Recipe - SuperValu Online
A terracotta bowl filled with crema catalana, featuring a brittle caramelized sugar crust. A silver spoon scoops out a portion, revealing the creamy custard underneath.
Crema Catalana
000
Ingredients
500ml Full fat milk
½ Orange zested
½ Signature Tastes seedless lemon gold lemons zested
½ Stick cinnamon
½ Vanilla pod
8 Large egg yolks
100g Caster sugar & extra for dusting
1 tsp Cornflour
Directions

Ingredients

  • 500ml full fat milk
  • ½ Orange zested
  • ½ Lemon zested
  • ½ Stick cinnamon
  • ½ Vanilla pod
  • 8 Large egg yolks
  • 100g Caster sugar & extra for dusting
  • 1 tsp Cornflour

Method

  1. Preheat the oven to 120 degrees.
  2. Pour the milk, cinnamon, vanilla extract, orange and lemon zest in a small pot.
  3. Bring the milk up to a simmer on the stove, remove and allow to infuse for 15 minutes.
  4. Put the egg yolks, sugar and cornflour in a bowl until fully combined.
  5. Set a fine sieve over the egg bowl, pour the hot mixture through to strain and whisk well until fully combined.
  6. Place 6 ramekins or small bowls in a high-sided oven tray.
  7. Pour just boiled water into the baking tray so it comes 1/4 way up the side of the ramekins.
  8. Put the tray in the oven and pour in the cream mixture right to the top.
  9. Bake for 50-60 minutes until the mix has softly set; they will wobble like jelly when set. It's important not to overcook them.
  10. Take from the oven and place on a wire rack and allow to cool slightly, then add them into the fridge for 6 hours or even overnight to chill.
  11. When ready to serve, wipe the top of the dish and sprinkle with 1 ½ tsp of caster sugar and spread across the top to caramelise.
  12. Use a blow torch or place under a really hot grill to caramelise the top of the crema catalana.
  13. Serve with vanilla ice cream.
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Prep Time
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Cook Time
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Servings

Recipe

Ingredients

  • 500ml full fat milk
  • ½ Orange zested
  • ½ Lemon zested
  • ½ Stick cinnamon
  • ½ Vanilla pod
  • 8 Large egg yolks
  • 100g Caster sugar & extra for dusting
  • 1 tsp Cornflour

Method

  1. Preheat the oven to 120 degrees.
  2. Pour the milk, cinnamon, vanilla extract, orange and lemon zest in a small pot.
  3. Bring the milk up to a simmer on the stove, remove and allow to infuse for 15 minutes.
  4. Put the egg yolks, sugar and cornflour in a bowl until fully combined.
  5. Set a fine sieve over the egg bowl, pour the hot mixture through to strain and whisk well until fully combined.
  6. Place 6 ramekins or small bowls in a high-sided oven tray.
  7. Pour just boiled water into the baking tray so it comes 1/4 way up the side of the ramekins.
  8. Put the tray in the oven and pour in the cream mixture right to the top.
  9. Bake for 50-60 minutes until the mix has softly set; they will wobble like jelly when set. It's important not to overcook them.
  10. Take from the oven and place on a wire rack and allow to cool slightly, then add them into the fridge for 6 hours or even overnight to chill.
  11. When ready to serve, wipe the top of the dish and sprinkle with 1 ½ tsp of caster sugar and spread across the top to caramelise.
  12. Use a blow torch or place under a really hot grill to caramelise the top of the crema catalana.
  13. Serve with vanilla ice cream.