Crema Catalana - The Good Taste of Tradition! This easy and homemade recipe of Crema Catalana or Crema Quemada is a traditional dessert from Catalonia, but it has become one of the most popular of Spanish gastronomy abroad. It is enjoyed all year round, but also on special days such as Saint Joseph's Day, hence it is also known as Crema de Sant Josep.
If you want to discover how to make homemade and traditional Catalan cream, do not miss the step by step video.
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🛒 Ingredients (5-6 servings):
🔸 1 l whole milk (4 cups)
🔹 8 L egg yolks
🔸 170 g sugar (⅔ cup)
🔹 40 g cornstarch (4 tbsp)
🔸 1 cinnamon stick
🔹 ½ orange peel (optional)
🔸 Peel of ½ lemon
🔹 Sugar to burn on top
🍳 Directions:
1️⃣ In a saucepan, pour the milk. Add the cinnamon stick and the peel of the orange and lemon without the white part (if any remains when peeling, you can scrape it off with a knife). Heat the milk over medium heat. When it starts to boil, remove it from the heat, cover it and let it infuse for 40 minutes.
2️⃣ In a bowl, put the egg yolks and sugar. Beat with the manual whisk until they whiten. Add the cornstarch and stir until incorporated.
3️⃣ Pour a little of the strained milk into the eggs. Mix and then finish adding it all. Mix well and bring to the stove.
4️⃣ Cook over medium heat, stirring constantly, until you see that it thickens and the foam on the surface disappears.
5️⃣ Fill the bowls where you are going to serve it (you can strain it if you want). Let it cool at room temperature completely uncovered. Then refrigerate for a couple of hours.
6️⃣ Just before serving caramelize the surface: sprinkle sugar over the surface as evenly as possible and burn it with a kitchen torch until toasted and caramelized.
👌 Notes:
🔸 It is very important to serve freshly caramelized, as the caramel will melt over time and it would remain a watery cream.
🔸 Some people do not add the orange peel; in that case, you should add the whole lemon peel.