Crema Catalana Recipe

Time2h

Serves6

Make Crema Catalana Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Heat Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise, scrape the seeds into the milk mixture, and add the vanilla pod and cinnamon stick. Heat over medium heat until the mixture is hot but not boiling.
2
Whisk Egg Yolks and Sugar
In a large bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
3
Combine Cornstarch
In a small bowl, mix the cornstarch with a few tablespoons of the hot milk mixture to create a slurry. This will help prevent lumps when adding it to the eggs.
4
Temper the Egg Mixture
Slowly add the hot milk mixture to the egg mixture while whisking continuously. Start with a small amount to temper the eggs, then gradually add the rest.
5
Cook the Custard
Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.
6
Strain the Custard
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and cinnamon stick.
7
Cool the Custard
Let the custard cool to room temperature before dividing it into ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

8
Prepare the Topping
In a small bowl, combine the granulated sugar and orange zest. Mix well.
9
Sprinkle Sugar on Custard
Once the custard is chilled, remove it from the refrigerator. Evenly sprinkle the sugar mixture over the top of each ramekin.
10
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and turns golden brown. If you do not have a kitchen torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
11
Cool and Serve
Allow the caramelized layer to cool for a minute until it hardens. Serve immediately and enjoy your Crema Catalana!