Crema Catalana is a classic dessert from Spanish cuisine. Its smooth texture and citrus touch of lemon make it irresistible. Preparing it requires careful steps, but the final result, with its crispy caramelized sugar crust, is worth every step. Perfect to surprise your guests.
To enjoy Crema Catalana, it is recommended to start with traditional ingredients such as milk, lemon peel, and cinnamon, creating a delicate infusion.
Then, prepare the base mixture with beaten eggs and sugar, adding corn starch to achieve a smooth and creamy texture.
The cream is poured into individual ramekins, sprinkled with sugar, and lightly brûléed to obtain that distinctive crispy contrast.
A delight that seduces with its flavor and texture.
Crema catalana
Ingredients
1 liter of Milk
1 Lemon
1 Cinnamon stick
1 ½ tablespoon of Corn starch
12 Eggs at room temperature
180 grams of Sugar
150 grams of Burning sugar
Preparation (simple version)
Preparation
Step 1 : To prepare this dessert, start by separating two tablespoons of milk, leaving the rest in a pot and adding the lemon peel and cinnamon.
Step 2 : Then, heat the pot over low heat, removing it before boiling, and let it cool to create an infusion.
Step 3 : Next, dissolve the corn starch in the reserved two tablespoons of milk and beat the eggs with sugar until the mixture whitens.
Step 4 : Incorporate the dissolved corn starch into the beaten eggs, avoiding lumps.
Step 5 : Pour the mixture into a pot and strain the prepared milk infusion into it, adding gradually while stirring constantly over low heat, making sure it doesn’t boil.
Step 6 : Then, pour the resulting cream into clay ramekins and let it cool at room temperature.
Step 7 : Finally, sprinkle sugar over the ramekins and brûlée with a special grill heated until red-hot.
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