SpanishDessert
Crema Catalana
Crema Catalana is a classic Spanish custard, similar to crème brûlée but with a distinct citrus and cinnamon infusion. The base is gently heated milk and cream, perfumed with orange and lemon zest and a cinnamon stick, then thickened with egg yolks and cornflour. After chilling overnight to achieve a smooth, set texture, each serving gets a crisp, caramelized sugar crust just before it hits the table.
Method
5 steps · 55 min total
- 01
Infuse the Cream
Combine the milk, double cream, cinnamon stick, orange zest, and lemon zest in a saucepan. Set it over medium heat and cook, stirring often, until the mixture is just steaming but not boiling, which usually takes about 3-5 minutes. You'll see wisps of steam coming off the surface.
Take the pan off the heat, cover it with a plate, and let it infuse for at least 30 minutes. This allows the spices and citrus to really perfume the cream.
- 02
Whisk Eggs and Combine
