Cream Catalana

4 servings

60 minutes

Crema catalana is an exquisite dessert with a rich history rooted in Catalan cuisine from Spain. It resembles French crème brûlée but differs by not using a water bath during baking and employing cornstarch for thickness. Its delicate texture of creamy custard with subtle notes of orange, vanilla, and cinnamon envelops the taste in the warmth and comfort of Mediterranean cuisine. The top layer of caramelized cane sugar creates a crispy crust, contrasting with the softness of the main cream. This dessert is often served chilled to highlight its velvety nature, while the caramel layer adds a sweet depth of flavor. Ideal as a conclusion to an elegant dinner or romantic evening, crema catalana is a true delight for gourmets and lovers of fine aromas.

Energy value per serving

• Calories: 449.1
• Proteins: 6.7g
• Fats: 25.1g
• Carbohydrates: 49g

Ingredients

• Milk: 300 ml
• Cream 30%: 200 ml
• Orange zest: 2 pc
• Cinnamon sticks: 1 pc
• Vanilla pod: 0.5 pc
• Egg yolk: 5 pc
• Cane sugar: 6 tbsp
• Nutmeg: pinch
• Sugar: 50 g

Cooking steps

1. Preheat the oven to 150 degrees. Line the bottom of a deep baking tray with paper towels. Pour in water up to 2 centimeters and place it in the middle of the oven.

2. Mix milk with cream in a pot, add the freshly grated zest of 2 oranges, cinnamon, and vanilla. Bring to a boil. Once boiling, remove from heat. Remove the zest, vanilla, and cinnamon. Let the cream cool.

   Required ingredients:

   • Milk: 300 ml
   • Cream 30%: 200 ml
   • Orange zest: 2 pieces
   • Cinnamon sticks: 1 piece
   • Vanilla pod: 0.5 piece

3. Whisk the yolks with sugar until fluffy. Gently fold the mixture into the milk-cream mixture. Pass through a fine sieve.

   Required ingredients:

   • Egg yolk: 5 piece
   • Sugar: 50 g

4. Fill the heat-resistant molds. The top of the cream should remain smooth, without bubbles and froth. If necessary, the froth should be carefully removed.

5. Place the molds in a water bath so that the water reaches only halfway up the molds. Put the crema catalana in the oven for about an hour until it thickens.

6. Remove the molds from the oven. Let cool, then chill in the refrigerator.

7. Preheat the oven to maximum just before serving. Sprinkle each cream's surface with a pinch of nutmeg and 1 tablespoon of brown sugar, then place it on the top rack. Remove as soon as the sugar caramelizes. It's important to do this in time, as the cream should not heat up.

   Required ingredients:

   • Cane sugar: 6 tablespoons
   • Nutmeg:  pinch