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Spanish Custard (Crema Catalana) Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Strain Mixture: Strain the infused milk and cream through a fine sieve to remove the vanilla bean, orange peel, and cinnamon stick. Discard solids.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastybella.com/spanish-custard-crema-catalana-recipe/