Crema Catalana - Spanish dessert classic with caramel crust

Ingredients for approx. 6 portions

For the cream:

• 1 tbsp cornflour (e.g. corn, potato or rice starch)
• 1 liter whole milk or UHT milk (3.5 % fat)
• Zest of one untreated lemon or orange
• 1 cinnamon stick
• 8 egg yolks
• 150 g sugar

For caramelizing:

• 6-8 tbsp brown or white sugar

Preparation

1. Stir the cornflour into a little cold milk until smooth.
2. Bring the remaining milk to the boil with the cinnamon stick and citrus zest. Then remove the cinnamon and zest.
3. Beat the egg yolks with the sugar until frothy.
4. Slowly pour the hot milk into the egg mixture, stirring constantly. Then pour everything back into the pan.
5. Stir in the mixed starch and heat the mixture while stirring until it thickens to a creamy consistency (do not allow to boil!).
6. Pour the cream into small ramekins or traditional clay moulds (cassoles) and chill in the fridge for at least 2 hours.
7. Before serving, sprinkle with brown sugar and caramelize with a Bunsen burner. Alternatively, use the grill function of the oven.

Why you'll love this recipe

• Original from Catalonia
• Perfect interplay of creaminess & crunch
• Easy to prepare and always a highlight

Hausmann tip: A hint of vanilla or some orange liqueur adds even more depth to the cream. And a glass of Cuveée Süß from the Dillinger winery is the perfect finishing touch!

To the video on YouTube: Crema Catalana Watch video