Crema Catalana Recipe
"Natilla," Catalan cream, is sprinkled with sugar and caramelized with a flaming torch.
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Ingredients
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Custard Base
Topping
Method
Custard Preparation
- 1
Combine Dairy Ingredients
In a medium saucepan, combine the milk and heavy cream. Add the cinnamon stick and lemon zest to the mixture. Heat over medium-low heat until it is just about to simmer. Remove from heat and let it steep for about 15 minutes.
- 2
Whisk Egg Mixture
In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and well combined.
- 3
Combine Mixtures
After the milk mixture has steeped, remove the cinnamon stick and lemon zest. Gradually pour the warm milk mixture into the egg mixture while continually whisking to prevent the eggs from curdling.
- 4
Cook the Custard
Return the combined mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. Cook until the mixture thickens and coats the back of the spoon, about 5-10 minutes.
- 5
Cool the Custard
Remove from heat and pour the custard into serving dishes or ramekins. Let them cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours or until set.
Caramelizing the Top
- 6
Prepare for Caramelization
Once the custard has set in the refrigerator, sprinkle an even layer of granulated sugar (about 1 tablespoon per ramekin) over the top of each custard.
- 7
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar by moving the flame over the sugar until it melts and turns a golden brown color. If you do not have a torch, you can place the ramekins under a broiler for about 3-5 minutes. Watch closely to prevent burning.
- 8
Serve
Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy your Crema Catalana!
