– Homemade Spanish Crema Catalana Recipe –
When it comes to desserts Spain has a huge selection to choose from, but Crema Catalana has to be one of the most famous, along with Flan and Turron de Alicante. Crema Catalana is very similar to Crème Brûlée and originates from the French bordering region of Catalunya. This Homemade Spanish Crema Catalana Recipe is super easy to make and will bring these beautiful Spanish flavors into your kitchen. We are talking very basic everyday ingredients to make this beautiful dessert. To achieve the classic burnt sugar on top you will need a Kitchen Torch, this is a great tool to have in any kitchen, as you can use it so many different recipes. I specially like to use it to quickly roast vegetables 🙂 .
– The Difference Between Crema Catalana and Crème Brûlée –
So in all honesty, what is the difference between Crema Catalana and Crème Brûlée? Both are very similar, in-fact you could consider them cousins. Crème Brûlée is made with heavy whipping cream and is made in the oven, while Crema Catalana uses no heavy whipping cream and it´s made on the stove top. Crème Brûlée is thicker and heavier, while Crema Catalana is not as heavy and has a lighter texture. Either way you slice it, both are amazing desserts. Watch the video below on How to Make Homemade Spanish Crema Catalana Recipe or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make this Homemade Spanish Crema Catalana Recipe
Homemade Spanish Crema Catalana Recipe
Ingredients
- -2 1/2 cups organic milk
- -1 vanilla bean
- -1 cinnamon stick
- -8 lemon peels
- -5 large organic egg yolks
- -1/4 cup sugar
- -1 tbsp cornstarch
- -extra sugar to coat
Instructions
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Add 2 cups of organic milk into a sauce pan along with 8 lemon peels, 1 cinnamon stick, 1 vanilla bean split in half and 2 tablespoons of sugar, heat it with a medium heat and mix everything together, once it comes to a light boil turn off the heat and let the milk infuse
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Crack 5 large organic eggs and seperate the egg yolks from the egg whites (discard the egg whites), add 2 tablespoons of white sugar to the 5 egg yolks and whisk together, in a seperate bowl add 1/2 cup of cold organic milk along with 1 tablespoon of cornstarch and whisk together, add the cold milk mixture into the egg yolk mixture and whisk together until well combined
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Using a sieve add the infused milk into the egg mixture and whisk together until well incorporated, add the mixture back into the sauce pan and heat it with a medium heat, whisk the mixture continuously without stopping until you form a thick cream (between 9-10 minutes), turn off the heat and continue to whisk for another 30 seconds
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Transfer the mixture into 4 individual ramekins, after 20 minutes cover them with seran wrap and add to the fridge for at least 4 hours to let all the flavors develop and let the cream settle in
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To serve the Crema Catalanas, add 1 tablespoon of sugar on top of each one and using a kitchen torch burn the sugar until it has a deep golden color
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Enjoy!
Recipe Notes
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Juan
If I want to make a larger quantity, is it ok to just double all the ingredients?
27 . Jul . 2023Spain on a Fork
You should be ok by doubling the ingredients 🙂 Much love
28 . Jul . 2023Daniela Fernandez
Hi, can I use whole milk instead of organic milk?
17 . Jun . 2021Spain on a Fork
Absolutely 🙂 much love
18 . Jun . 2021Sofia
Albert, can we use vanilla extract instead of vanilla bean?
03 . Dec . 2020Spain on a Fork
Yes, absolutely! I would recommend 1 tsp vanilla extract 🙂 much love
03 . Dec . 2020Caroline Schulte
Love the video…
Question, I dont think my crema was thick enough before I chilled it (still seems milky after resting in the fridge) can I correct this somehow or start over completely?
22 . Oct . 2019Spain on a Fork
I’m sorry to say, but it’s most likely because it’s undercooked. You want to cook the crema Catalana on the sauce pan until it has thickened, it takes some practice and every burners heats differently, for me it was about 9-10 minutes on a medium heat while whisking non-stop
22 . Oct . 2019