creamy crema catalana
creamy crema catalana
Course: DessertCuisine: Spanish, Catalan8
servings25
minutes10
minutes4.25
hoursThis dessert is the Spanish version of creme brûlée, but it’s more like a thick creamy custard and it’s infused with citrus and cinnamon. The top of each dish is sprinkled with sugar and caramelised into a toffee using a butane torch (or your oven grill). The recipe uses 10 egg yolks, which seems like a lot, but it’s worth making your custard from scratch and you’ll be surprised at how easy it is. The crack of your spoon on top of the toffee is pretty satisfying on its own, but just wait until you take that first mouthful. Wow!
Ingredients
1.2L whole milk or pouring cream (cooking), or 900ML milk/300ML cream
4 large pieces of lemon peel (no pith)
4 large pieces of orange peel (no pith)
2 cinnamon sticks
10 egg yolks
130g caster sugar, plus an extra 8 tbs
100ml Licor 43 (optional, see note)
2 tbs (heaped) cornflour
Moscatel, Pedro Ximénez or other sweet wine (optional), to serve (see notes)
Method
- Place the milk in a small, heavy-based saucepan over medium heat. Add all the peel and the cinnamon sticks, then bring to a simmer. Remove from the heat and set aside for 15 minutes to infuse.
- Meanwhile, whisk the egg yolks with the sugar and cornflour in a bowl until pale and creamy.
- Strain the milk mixture through a fine mesh strainer into a large jug to remove all solids, then pour it back into the pan and place over a medium heat. Stir in the Licor 43, if using. Slowly pour in the egg mixture, whisking constantly to prevent the eggs from scrambling. Reduce the heat to medium-low and whisk constantly for about 5 minutes or until the mixture has thickened and coats the back of a wooden spoon (don’t overcook or the egg will scramble).
- Remove pan from the heat and divide custard among six 180ml (3/4 cup) ramekins. Press a piece of plastic wrap onto the surface of each custard to prevent a skin from forming. Cool for 15 minutes, then chill in the fridge for about 4 hours, or preferably overnight.
- Remove dishes from the fridge. Sprinkle 1 tbs extra sugar on top of each crema Catalana, then spread the sugar out by tilting the ramekins in all directions.
- Caramelise the sugar to the desired colour using a kitchen blowtorch. You can also place the ramekins on a baking tray under an oven grill until the sugar is caramelised. Watch carefully, as they will burn quickly! Serve immediately.
Tips & Notes
- Don’t waste the egg white after separating your eggs! Save it to make meringues, a Pavlova or an egg white omelette. You can freeze the egg white, too. Separate it into portion sizes, then place each portion in a sealable plastic bag and freeze for up to 1 year.
- Take your time and don’t add the milk too fast. If you add the hot milk to the eggs too quickly, the eggs can curdle and that would be a shame!
- Licor 43 is a premium liqueur produced in Cartagena, Spain, from a secret Spanish family recipe of 43 natural ingredients, including citrus fruit and selected botanicals. Its complex, but harmonic flavour profile is reminiscent of the lively aromas of Mediterranean citrus gardens, the botanic and subtle spiced touch of coriander, the sweet palate of mature fruit and nuances of vanilla, and the floral notes of Mediterranean orange and lemon blossom.
- A sweet Spanish wine offers a perfect pairing for this dessert. The rich raisin and caramel flavours complement the texture and taste of the custard.
