Crema Catalana

Crema Catalana

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Crema Catalana is a much-loved Spanish dessert – it resembles crème brûlée, but is flavoured with citrus and cinnamon under its crunchy caramelised sugar crust. A real treat!

Ingredients

Quantity Ingredient
1/2 organic lemon or orange
4 egg yolks
100g caster sugar
600ml full-fat milk
100ml pure cream
2 1/2 tablespoons cornflour
1 small cinnamon stick
1 teaspoon vanilla essence
3-4 tablespoons sugar, for the crust

Method

  1. Wash and dry the lemon or orange, and cut thin strips of the outermost peel with a sharp knife or potato peeler. Set aside. Whisk the egg yolks and sugar, and set aside.
  2. Put the milk, cream and cornflour into a saucepan. Add the citrus peel and cinnamon stick and bring to the boil. Set aside to infuse for about 10 minutes.
  3. Remove the cinnamon stick and citrus peel, put the saucepan back on the stovetop and bring the milk to the boil once more. Lower the heat to the lowest setting. Stir in the egg yolk mixture and vanilla essence. Simmer over very low heat, stirring continuously until the cream thickens.
  4. Pour the mixture into individual, ovenproof dishes and let cool. You can prepare the recipe up to this point one day in advance.
  5. Just before serving, preheat the oven grill. Sprinkle the puddings with a bit of sugar, and grill until the crust turns brown and starts to bubble (or use a chef’s blowtorch to do this). Serve as soon as the sugar is caramelised.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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