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Crema Catalana (Catalan Citrus and Cinnamon Custard with Crisp Caramel Shell)
Catalonia’s legendary dessert: delicate milk custard infused with cinnamon stick and lemon peel, thickened with egg yolks and starch, topped with a glass-like caramelized burnt sugar shell.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Whole milk500 ml
- Large egg yolks4 piece
- Granulated sugar (for custard and crust)100 g
- Cornstarch25 g
- Cinnamon stick1 piece
- Strips of fresh lemon peel1 piece
Preparation Steps
1
Heat 400 ml milk with cinnamon stick and lemon peel until simmering. Remove from heat and infuse for 15 minutes.
15 min timer
2
In a bowl, dissolve cornstarch in remaining 100 ml cold milk. Whisk in egg yolks and 60 g sugar until smooth.
3 min timer
3
Strain warm infused milk into yolk mixture while whisking, then return entire mixture to the saucepan.
2 min timer
4
Cook over low heat, whisking constantly for 2-3 minutes until thick and glossy. Pour into shallow ramekins and chill for at least 3 hours.
3 min timer
5
Sprinkle a thin layer of remaining sugar over chilled custards and caramelize with a blowtorch into a glassy crackling shell. Serve immediately.
2 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
