The holidays definitely need rich and creamy desserts. Crema Catalana is a Spanish dessert that is perfect for the holiday season. Best of all, it can be made the day before, giving you time to work on other things. Let’s take a closer look at this decadent dessert.
What is Crema Catalana?
Crema Catalana is a Spanish dessert made using milk, eggs, and sugar. The mixture is flavored with orange peel and cinnamon sticks. Once the mixture has chilled in the fridge it is topped with sugar and caramelized with a torch.
What is the difference between Crema Catalana and Crème Brulee?
Some will say that the two are the same, but there is one big difference. Crema Catalana is made with milk while crème brulee is made with cream. Crème brulee is also usually flavored with vanilla.
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What does it mean to temper eggs?
When making desserts like this, you will often see a term called tempering. To temper eggs means to gradually bring them to the temperature of the hot ingredients by slowly adding a bit of the hot ingredients to the eggs. If you add the hot ingredients too quickly, you will scramble the eggs and that does not make for a yummy dessert.
What are the ingredients to make Crema Catalana?
To make this Crema Catalana recipe you are going to need the following ingredients:
- Orange peels
- Cinnamon stick
- Egg yolks
- Confectioners sugar
How to make Crema Catalana
Now that you have gathered your ingredients it is time to make Crema Catalana. All you have to do is follow the steps below:
In a saucepan over medium heat bring the milk, orange peels and cinnamon stick to a boil. This will infuse the milk with the flavors of the orange peel and cinnamon stick.
While the milk is heating mix the cornstarch and water in a small bowl to create a slurry. Set aside.
In a separate bowl whisk together the egg yolks and confectioners sugar until fluffy and pale.
Add the cornstarch mixture to the egg and whisk until incorporated.
Once the milk is boiling, add 1 tbsp milk to the egg and whisk. Repeat the process until you have incorporated around 1/4 of the milk into the eggs. Do not add this too quickly or you risk scrambling the eggs.
Pour the egg mixture back to the pot and with the help of a spatula mix until combined.
Continue stirring constantly until the crema has thickened, around 6 minutes. Remember that cornstarch will not thicken until the mixture has come to a boil.
Pour into the ramekins and cool down. Refrigerate for 4 hours. You can also refrigerate overnight.
Sprinkle with sugar and caramelize with a torch. Do this right before serving.
Your Crema Catalana is ready to serve!
Crema Catalana Recipe
Now that you know everything you need to know about how to make Crema Catalana it is time to print the recipe.
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- 1 1/2 Cup milk
- 2 Orange peels (around 1/3 orange)
- 1 Cinnamon stick
- 1 Tbsp cornstarch
- 1 Tbsp water
- 3 Egg yolks
- 1/2 Cup confectioners sugar
- Sugar to sprinkle on top
- In a saucepan over medium heat, bring the milk, orange peels, and cinnamon stick to a boil.
- While the milk is heating, mix the cornstarch and water in a small bowl. Set aside.
Whisk together the egg yolks and confectioners sugar in a separate bowl until fluffy and pale.
- Add the cornstarch mixture to the egg and whisk until incorporated.
- Once the milk is boiling, add 1 tbsp milk to the egg and whisk. Repeat the process until you have incorporated around 1/4 of the milk into the eggs.
- Pour the egg mixture back into the pot and, with the help of a spatula, mix until combined.
- Continue constantly stirring until the crema has thickened, around 6 minutes.
Pour into the ramekins and cool down. Refrigerate for 4 hours.
- Sprinkle with sugar and caramelize with a torch.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 146mgSodium: 50mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 5g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.