Crema Catalana is a Spanish dessert similar to crème brulée. It’s a smooth cream made of egg, milk and sugar. This dessert, typical from Catalonia, just melts in your mouth, and the caramelized sugar on top makes it just a little crunchy.
Crema catalana (Catalan cream)
- 1 l/4 cups milk
- 1 cinnamon stick
- ½ lemon zest
- 4 egg yolks
- 200 g/7 oz sugar
- 2 tbsp cornstarch
- Put a medium saucepan on medium heat and add the milk, cinnamon and lemon zest.
- In a bowl, beat the egg yolks and add the sugar and cornstarch. Mix thoroughly and gently pour into the saucepan with the milk that you had previously heated. Stir until the mixture becomes a thick cream. Remove from heat immediately or the mixture may curdle or separate (i.e. the texture will be grainy).
- Pour the cream into four ramekins. Don’t forget to remove the cinnamon stick.
- To caramelize the top of the cream, sprinkle a layer of sugar on top of it. Heat the broiler of your oven and then place the ramekins under. Allow the sugar to caramelize for about 10 minutes or until the sugar turns golden brown. Remove from the oven and serve.