Spanish Custard (Crema Catalana) Recipe
Introduction
Crema Catalana, often called Spanish custard, is a luscious and aromatic dessert featuring a creamy vanilla and citrus-flavored custard topped with a crisp caramelized sugar crust. This classic treat is perfect for impressing guests or indulging in a comforting homemade delight.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1 orange (4 strips orange peel)
- 1 cinnamon stick
- 10 egg yolks (save egg whites for other use)
- ½ cup sugar
- 3 tbsp corn starch
- ½ cup turbinado sugar (finishing sugar)
Instructions
- Step 1: Using a paring knife, make a slit down the middle of the vanilla bean, keeping the ends intact. Peel 4 strips of orange skin, taking care to avoid the bitter white pith.
- Step 2: In a saucepan, combine the milk, heavy cream, vanilla bean, orange peel strips, and cinnamon stick. Heat over low heat until it just reaches a boil, then remove from heat and let it cool slightly.
- Step 3: Strain the mixture to remove the vanilla bean, orange peel, and cinnamon stick. Discard these solids.
- Step 4: In a bowl, whisk the egg yolks and sugar until thick and creamy. Dissolve the corn starch in 1 cup of the cooled milk mixture, then stir this back into the rest of the milk.
- Step 5: Gradually mix the milk mixture into the egg yolks and sugar. Place this combined mixture in a double boiler over medium heat, stirring constantly until the custard thickens. Avoid letting it boil.
- Step 6: Allow the custard to cool slightly, then pour it into ramekins or cazuelas. Cover with plastic wrap and chill overnight in the refrigerator.
- Step 7: Before serving, sprinkle about 1 tablespoon of turbinado sugar on each custard. Caramelize the sugar using a Catalana iron, kitchen torch, or by placing under a broiler until the sugar is golden and crisp. Serve immediately.
Tips & Variations
- If you don’t have a Catalana iron, a kitchen torch works well for caramelizing the sugar without softening the custard.
- For a citrus twist, substitute the orange peel with lemon or lime zest.
- Use turbinado sugar or raw sugar for a richer, more textured caramel crust than white sugar.
- Place a warm damp cloth under your double boiler to prevent overheating and curdling.
Storage
Store the chilled custard (before caramelizing) covered in the refrigerator for up to 2 days. It’s best to caramelize the sugar just before serving to maintain the crisp topping. Reheat cautiously if needed, but avoid heating refrigerated custard directly to preserve its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use vanilla extract instead of a vanilla bean?
Yes, 1 teaspoon of vanilla extract can replace 1 vanilla bean. Add it to the milk mixture after straining out the orange peel and cinnamon to preserve the vanilla flavor.
What if I don’t have a double boiler?
You can use a heatproof bowl set over a pot of simmering water to gently cook the custard. This indirect heat helps prevent the eggs from scrambling.
PrintSpanish Custard (Crema Catalana) Recipe
Crema Catalana, a classic Spanish custard, features a smooth, creamy texture infused with vanilla, cinnamon, and orange zest, topped with a crisp caramelized sugar crust. This traditional dessert is perfect for preparing ahead and impressing guests with its elegant presentation and rich flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Custard
- 2 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean (or 1 tsp vanilla extract)
- 4 strips orange peel (from 1 orange, avoiding white pith)
- 1 cinnamon stick
- 10 egg yolks
- ½ cup sugar
- 3 tbsp corn starch
Finishing
- ½ cup turbinado sugar (for caramelizing)
Instructions
- Prepare Flavor Infusion: Using a paring knife, make a slit down the middle of the vanilla bean, keeping the ends intact. Peel four strips of orange zest, carefully avoiding the white pith to prevent bitterness.
- Heat Milk and Cream: In a saucepan, combine milk, heavy cream, vanilla bean, orange peel strips, and cinnamon stick. Heat over low until it comes to a gentle boil, then remove from heat and allow to cool to infuse flavors fully.
- Strain Mixture: Strain the infused milk and cream through a fine sieve to remove the vanilla bean, orange peel, and cinnamon stick. Discard solids.
- Prepare Egg Mixture: In a bowl, whisk together egg yolks and half a cup of sugar until thick and creamy. Dissolve the cornstarch into one cup of the cooled milk mixture and stir it back into the remaining milk mixture.
- Cook Custard in Double Boiler: Combine the milk mixture with the egg yolk mixture. Transfer to a double boiler over medium heat and stir constantly until the custard thickens noticeably, ensuring it does not boil to prevent curdling.
- Chill Custard: Remove from heat and let cool slightly. Pour the custard into ramekins or cazuelas. Cover tightly with plastic wrap and refrigerate overnight to set.
- Caramelize Sugar Topping: Before serving, sprinkle about one tablespoon of turbinado sugar evenly over each custard. Heat a Catalana iron on an electric stove or gas flame and press it against the sugar until it melts and caramelizes. Alternatively, use a kitchen torch or place the ramekins under the oven broiler briefly to caramelize the sugar. Serve immediately to enjoy the crisp topping.
Notes
- Use a double boiler to gently cook the custard and prevent scrambling the eggs.
- If you don’t have a Catalana iron, a kitchen torch or oven broiler can be used for caramelizing the sugar.
- Make sure not to include the white pith of the orange peel as it adds bitterness.
- Save egg whites for other recipes such as meringues or angel food cake.
- The custard must not boil during cooking, as this can curdle the eggs.
- Chilling overnight improves the texture and flavor integration of the custard.
Keywords: Crema Catalana, Spanish custard, caramelized custard, traditional Spanish dessert, vanilla custard, orange zest dessert
