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
Recipe - SuperValu Online
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
- Preheat the oven to 120 degrees.
- Pour the milk, cinnamon, vanilla extract, orange and lemon zest in a small pot.
- Bring the milk up to a simmer on the stove, remove and allow to infuse for 15 minutes.
- Put the egg yolks, sugar and cornflour in a bowl until fully combined.
- Set a fine sieve over the egg bowl, pour the hot mixture through to strain and whisk well until fully combined.
- Place 6 ramekins or small bowls in a high-sided oven tray.
- Pour just boiled water into the baking tray so it comes 1/4 way up the side of the ramekins.
- Put the tray in the oven and pour in the cream mixture right to the top.
- 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.
- 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.
- 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.
- Use a blow torch or place under a really hot grill to caramelise the top of the crema catalana.
- 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
- Preheat the oven to 120 degrees.
- Pour the milk, cinnamon, vanilla extract, orange and lemon zest in a small pot.
- Bring the milk up to a simmer on the stove, remove and allow to infuse for 15 minutes.
- Put the egg yolks, sugar and cornflour in a bowl until fully combined.
- Set a fine sieve over the egg bowl, pour the hot mixture through to strain and whisk well until fully combined.
- Place 6 ramekins or small bowls in a high-sided oven tray.
- Pour just boiled water into the baking tray so it comes 1/4 way up the side of the ramekins.
- Put the tray in the oven and pour in the cream mixture right to the top.
- 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.
- 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.
- 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.
- Use a blow torch or place under a really hot grill to caramelise the top of the crema catalana.
- Serve with vanilla ice cream.
