Crema Catalana (Catalan Custard with Caramelized Sugar)

About This Recipe

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.

Ingredients

Serves 6

• 4 cupswhole milk
• 1cinnamon stick
• 1lemon(zest only, in wide strips)
• 1orange(zest only, in wide strips)
• 8egg yolks
• 1 cupsugar(for custard)
• 3 tbspcornstarch
• 1/2 cupsugar(for the caramelized top)

Instructions

1. 1

   Infuse the milk

   Heat milk with the cinnamon stick and citrus zest just to a simmer, then remove from heat and let steep 15 minutes; strain.

2. 2

   Whisk the base

   Whisk egg yolks, sugar and cornstarch together until smooth and pale.

3. 3

   Temper

   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.

4. 4

   Cook the custard

   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.

5. 5

   Chill

   Pour the custard into shallow ramekins and refrigerate at least 3 hours, or overnight, until fully set.

6. 6

   Caramelize

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions