Crema catalana

Discover the history of Crema Catalana.

1. Crema Catalana

   • 1000 g of whole milk
   • 200 g of cream (35% fat)
   • 200 g of vanilla sugar
   • 180 g of egg yolks (10 eggs)
   • 50 g of cornstarch
   • 20 g of orange zest
   • 10 g of lemon zest
   • 8 g of cinnamon stick
   • 1.5 g of star anise

   • Start by thoroughly washing the orange and lemon. Use a peeler to extract the outermost part of the peel, avoiding the white part as much as possible.
   • In a saucepan, heat the milk, cream, lemon zest, orange zest, cinnamon, and star anise over medium heat. When it reaches boiling point, turn off the heat, cover, and allow the milk and cream to infuse for at least 30 minutes.
   • After the time has passed, in a bowl, mix the sugar, egg yolks, and cornflour with a whisk until smooth, homogeneous, and lump-free.
   • Then, strain the milk and cream and slowly pour it over the previous mixture, whisking to incorporate.
   • Return the mixture to the saucepan and cook over medium heat until it thickens.
   • Then, pour the cream into the ramekins, smooth the surface with a spatula, and cover with cling film, ensuring it touches the surface of the cream.
   • Allow to cool and place in the fridge for at least 6 hours, ideally overnight, until just before serving.

2. Assembly

   • 100 g of vanilla or white sugar

   • After the time has passed, remove the ramekins from the fridge and take off the cling film.
   • Sprinkle a little granulated sugar over each ramekin and caramelise it with a kitchen blowtorch.
   • Serve immediately.
   • It is important to serve promptly, as once the sugar is caramelised, a crisp crust forms which will soften and eventually dissolve into the cream over time due to its moisture.

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