Crema Catalana Recipe (Spanish custard)
This authentic Crema Catalana is a simple yet elegant dessert. It's lighter than crème brûlée, incredibly easy to make on the stovetop, and naturally gluten-free. This Spanish custard dessert has a smooth texture and a crisp caramelized sugar topping.
Ingredients
- 4 cups milk
- 1 lemon rind, about 6 strips
- 1 cinnamon stick
- 8 egg yolks
- ½ cup granulated sugar plus 1/2 cup to caramelize
- 3 tablespoons cornstarch
Instructions
- First, remove wide strips of lemon zest with a vegetable peeler, avoiding as much of the white pith as possible. About 5 to 6 strips it's ok.
- Place milk, cinnamon stick, and lemon rind in a deep saucepan. Heat over medium-low heat until boiling.
- Meanwhile, beat the egg yolks, cornstarch, and ½ cup of sugar in a large bowl until combined.
- Pour the milk through a fine-mesh strainer into the egg mixture, stirring constantly and vigorously with a hand whisk.
- Pour the custard back through a fine-mesh sieve into the clean saucepan. Return it to medium-low heat and cook, stirring constantly with a wooden spoon, until thickened and just beginning to boil. Remove from the heat.
- Divide into the ramekins and let cool uncovered at room temperature. Once completely cool, place the ramekins, covered, in the refrigerator until serving.
- When ready to serve, sprinkle sugar and caramelize with a blow torch.
Notes
If you’re not serving them immediately, let the ramekins cool completely, then refrigerate them and caramelize the tops just before serving.