Catalan custard: the Catalan creme brulee
You can’t leave Barcelona without trying Catalan cream. It’s a classic dessert: Catalan custard is served in most traditional restaurants and tapas bars.
The Catalan cream flavor will remind you of the French creme brulee, but that’s not strange: in history, Catalonia and France have been closely linked and that’s why the Catalan cuisine has a remarkable French influence.
But once you’ve tried it once, you’ll want to have it again! And actually, it’s something really easy to make at home: the ingredients are commonly sold in supermarkets all over the world, and the process isn’t difficult: preparing this Catalan dessert just requires a bit of patience.
Here is our easy Crema Catalana recipe:
Boil. Pour the milk in a pot, add a cinnamon stick and the lemon peel and bring to a boil. When it starts boiling, turn off the heat and let it infusion for a few minutes.
Whisk. Whisk the egg yolks with the sugar and the corn starch, until it’s very smooth and free of lumps.
Stir. Bring the milk to boil again, and when it’s boiling add the eggs mix and turn down the heat. Stir with a wooden spatula to avoid lumps. In less than one minute it should have thickened. Turn off the heat.
Plate. Remove the lemon peel and the cinnamon stick and pour your Catalan custard into earthenware casseroles. Cover each of them with plastic wrap so the surface doesn’t harden. Let it cool.
Burn. Sprinkle some white sugar over your Catalan cream and burn it with a kitchen blowtorch. Now it’s ready to be eaten!
AND BONUS! Here is our handy shopping list of ingredients for making your Catalan cream at home:
Ingredients for 4 people:
- 0.5 liter of milk (0.13 gallons)
- 1 cinnamon stick
- 1 lemon peel (make sure to remove as much as the inner white as possible)
- 4 egg yolks
- 100 grams of white sugar (3.5 ounces)
- 20 grams of corn starch (0.70 ounces)
- Some more white sugar to burn
Now it’s your turn. Share in the comments below your experience making this classic Crema Catalana recipe!