Crema Catalana, also known as burnt cream, is a smooth custard topped with a layer of hard caramelised sugar.
According to an old story, it was created by accident. Some nuns were preparing a flan for a visiting bishop, but it didn’t set properly. To avoid serving a runny dessert, they quickly added a layer of caramelised sugar on top and served it as it was.
A mistake or not, the result was a hit, and the dessert became a staple of Catalan cooking.
Crema Catalana: A dish loved all over Spain
These small, sweet dishes are now loved across Spain, and you can easily make them at home. Here’s how to do it for six servings.
Crema Catalana ingredients
1 litre whole milk
8 egg yolks
100g sugar
20g corn-starch
Lemon zest (to taste)
Orange zest (to taste)
1 cinnamon stick
Extra sugar for caramelising
Crema Catalana cooking instructions
- Start by separating the egg yolks from the whites, you only need the yolks.
- Pour the milk into a pan, then add the lemon zest, orange zest, and cinnamon stick.
- Heat it gently until it comes to the boil.
- While the milk is heating, mix the sugar and corn-starch in a bowl. Add the egg yolks and whisk everything together until smooth.
- Once the milk starts to boil, remove the cinnamon and zest. Slowly pour the hot milk into the egg mixture through a fine sieve or strainer to keep it smooth. Stir well.
- Return the mixture to the pan and heat over medium heat. Keep stirring all the time to stop it sticking.
- When it begins to thicken and just starts to bubble again, take it off the heat.
- Pour the custard into small dishes or ramekins and leave them to cool.
- Once cool, sprinkle a thin layer of sugar over each one. Use a kitchen blowtorch to melt the sugar until it forms a golden, crispy top.
- Chill in the fridge before serving.
