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Crema Catalana

20 mins

6 people

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

If you think crema catalana is a cheap copy of a crème brûlée, think again. The first known recipe for crema catalana (Catalan cream) or crema cremada (burnt cream) appears in a Catalan cookbook around the 14th century, that is three centuries before recipes for the French crème brûlée started to appear. The recipe included a custard cream, over which sugar was poured and subsequently burnt with a hot iron rod, creating the characteristic burnt crust. There are also some clear differences between a crema catalana and a crème brûlée; the French tend to use vanilla flavoured cream, while the Catalan do so with milk, cinnamon and lemon and orange zest.

Ingredients
Method

1 litre of whole milk
100g caster sugar, plus extra for glazing
8 egg yolks
30g corn flour
1 orange, peel only
1 lemon, peel only
1 cinnamon stick

Heat the milk in a medium size saucepan, along with the citrus peels and the cinnamon stick. Bring to the boil, remove from the heat, cover and allow the milk to infuse for 10 minutes.
While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns thick and pale yellow. Dissolve the cornflour in a splash of cold water and add to the egg and sugar mix and mix well.
Remove the citrus peels and cinnamon stick from the milk and pour through a fine sieve into the egg mix. Return the mix to the pan and place on a low heat, making sure to keep stirring so that the eggs don't scramble! Stir constantly over a low heat, until the mixture has thickened.
Remove from the heat and pour the mixture into traditional clay dishes or ramekins. Allow the custard to cool, and then cover with cling film and chill for about four hours (preferably overnight).
Before serving, sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelise with a kitchen blowtorch or under a hot grill and serve with some almond puff pastry fingers and a chilled glass of cava!

Ingredients

1 litre of whole milk
100g caster sugar, plus extra for glazing
8 egg yolks
30g corn flour
1 orange, peel only
1 lemon, peel only
1 cinnamon stick

Method

Heat the milk in a medium size saucepan, along with the citrus peels and the cinnamon stick. Bring to the boil, remove from the heat, cover and allow the milk to infuse for 10 minutes.
While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns thick and pale yellow. Dissolve the cornflour in a splash of cold water and add to the egg and sugar mix and mix well.
Remove the citrus peels and cinnamon stick from the milk and pour through a fine sieve into the egg mix. Return the mix to the pan and place on a low heat, making sure to keep stirring so that the eggs don't scramble! Stir constantly over a low heat, until the mixture has thickened.
Remove from the heat and pour the mixture into traditional clay dishes or ramekins. Allow the custard to cool, and then cover with cling film and chill for about four hours (preferably overnight).
Before serving, sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelise with a kitchen blowtorch or under a hot grill and serve with some almond puff pastry fingers and a chilled glass of cava!

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Agusti Torello Mata Kripta 2010

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Mascaro Orange Liqueur

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Crema Catalana

Agusti Torello Mata Kripta 2010