Crema catalana is a classic Spanish dessert for our ongoing tapa theme this year. If you are looking for a silky, smooth, and delectable recipe to enjoy look no further.
What is the difference between crema catalana and creme brulee?
This recipe is very similar to creme brulee but there are a few key differences. One being that creme brulee is made with either heavy cream or a mix of heavy cream and whole milk; crema catalana is made with only whole milk. Another difference is that crema catalana has a hint of citrus to it, which is given by the lemon peel that is added to the milk when it’s being boiled. Lastly, crema catalana is thickened with cornstarch and chilled in the fridge; a creme brulee is cooked in the oven in a bain-marie.
How do you make crema catalana?
Bring your milk to a boil: In a pot, add your whole milk, vanilla, and lemon peel and slowly bring it to a boil over low-medium heat while whisking the milk to prevent it from sticking to the bottom.
Mix your eggs: While your milk is coming to a boil, add 6 egg yolks and 1 cup of sugar to a bowl and mix to combine until the eggs are a pale yellow. Then, add in the cornstarch.
Combine your milk and egg mixture: Once your milk is boiling, remove it from the stove. Take out the lemon peel and slowly add it to the egg mixture, about ½ a cup at a time and stir well. Do this step slowly to prevent the eggs from cooking with the hot milk.
Cook your crema one last time: After you have fully combined your egg and milk mixture, place it back on the stove over low-medium heat and stir until it thickens. About 5 minutes. After, transfer the crema into a ramekin. Cover the ramekin and cover with plastic wrap. Place the crema catalana in the fridge to cool.
Caramelize your sugar: Prior to eating the crema catalana, sprinkle sugar on top (about a tablespoon). Using a kitchen torch, melt the sugar so that it becomes caramelized. If you don’t have a kitchen torch, place them in the broiler for about 2-3 minutes, until the sugar is caramelized and brown. Serve and enjoy!
Looking for more tapa recipes? Click here to see what are my other favorite tapas to cook!
Ingredients
- 6 egg yolks
- 1 cup of sugar
- 2 tbsp of cornstarch
- 3 cups of whole milk
- 1 tsp of vanilla
- 2 strips of lemon peel
Instructions
- In a pot, add your whole milk, vanilla, and lemon peel and slowly bring it to a boil over low-medium heat while whisking the milk to prevent it from sticking to the bottom.
- While your milk is coming to a boil, add 6 egg yolks and 1 cup of sugar to a bowl and mix to combine until the eggs are a pale yellow. Add in the cornstarch.
- Once your milk is boiling, remove it from the stove. Take out the lemon peel and slowly add it to the egg mixture, about ½ a cup at a time and stir well. (Do this step slowly to prevent the eggs from cooking with the hot milk.)
- After you have fully combined your egg and milk mixture, place it back on the stove over low-medium heat and stir until it thickens. About 5 minutes.
- After, transfer the crema into a ramekin. Cover the ramekin with plastic wrap. Place the crema catalana in the fridge and chill for about 4 hours. The longer the better.
- Prior to eating the crema catalana, sprinkle sugar on top (about a tablespoon) and using a kitchen torch, melt the sugar so that it becomes caramelized. If you don’t have a kitchen torch, place them in the broiler for about 2-3 minutes, until the sugar is caramelized and brown. Serve and enjoy!
