A silky citrus and cinnamon-infused custard topped with a brittle layer of caramelized sugar, Catalonia's answer to creme brulee.
Crema catalana predates France's creme brulee by centuries according to most food historians, a stovetop custard from Catalonia flavored with lemon and orange zest and a stick of cinnamon rather than baked in a water bath. The custard is thickened on the stove with egg yolks and a little cornstarch rather than baked, a technique that gives it a slightly different, silkier texture than its oven-baked French cousin, and traditionally it's made specifically for Saint Joseph's Day in March. Right before serving, a thin layer of sugar is spread over the chilled custard and caramelized with a hot iron or kitchen torch until it shatters into a brittle, glassy shell — the contrast between the crackling top and the cool, creamy custard beneath is the whole point.
Serves 6
Heat milk with the cinnamon stick and citrus zest just to a simmer, then remove from heat and let steep 15 minutes; strain.
Whisk egg yolks, sugar and cornstarch together until smooth and pale.
Slowly whisk about a cup of the warm infused milk into the egg mixture to temper it, then whisk this back into the remaining milk.
Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, 8-10 minutes.
Stir constantly and keep the heat moderate — scrambled eggs, not silky custard, is the result of rushing this step.
Pour the custard into shallow ramekins and refrigerate at least 3 hours, or overnight, until fully set.
Just before serving, sprinkle a thin, even layer of sugar over each custard and caramelize with a kitchen torch, or under a very hot broiler, until deep amber and crisp.
Cook the custard over gentle, steady heat, stirring the entire time — high heat will scramble the yolks instead of thickening them smoothly.
Caramelize the sugar as close to serving time as possible; the brittle top softens within an hour or two of contact with the cold custard.
Use wide strips of citrus zest rather than grated zest so they're easy to strain out and don't leave bitter pith behind.
Some versions add a splash of anise liqueur to the milk for extra aromatic depth.
A dairy-free version can use a good oat milk, though the texture will be slightly less rich.
Individual glass dishes are traditional, but a single wide shallow baking dish also works if ramekins aren't available.
Refrigerate the un-caramelized custard covered for up to 3 days; caramelize the sugar top only right before serving, since it doesn't hold its crispness for long.
Crema catalana is traditionally served on March 19th for Saint Joseph's Day across Catalonia, and its stovetop-thickened method, using cornstarch rather than a water-bath bake, distinguishes it from the very similar French creme brulee.
A torch gives the most even caramelization, but a very hot broiler works too — just watch closely since sugar burns quickly.
Strain the finished custard through a fine sieve before chilling to remove any small curdled bits.
Make sure the sugar layer is thin and even, and keep the torch or broiler moving so no single spot overheats and burns while others stay pale.
Per serving (180g / 6.3 oz) · 6 servings total
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