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Spanish Custard (Crema Catalana) Recipe

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Crema Catalana, also known as Spanish Custard, is a creamy, aromatic dessert featuring a rich custard base infused with vanilla, orange peel, and cinnamon, topped with a crisp, caramelized sugar crust. Traditionally cooked using a double boiler for gentle heat and finished by caramelizing the sugar on top using a Catalana iron, kitchen torch, or broiler, this classic Spanish treat offers a delightful contrast of textures and flavors.

Ingredients

Custard Base

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean or 1 tsp vanilla extract
  • 4 strips orange peel (avoid white pith)
  • 1 cinnamon stick
  • 10 egg yolks (save egg whites for other use)
  • ½ cup sugar
  • 3 tbsp corn starch

Finishing

  • ½ cup turbinado sugar (for caramelizing)

Instructions

  1. Prepare Aromatics: Using a paring knife, make a slit down the middle of the vanilla bean, keeping the ends intact. Peel 4 strips of orange peel carefully, avoiding the bitter white pith.
  2. Infuse Milk and Cream: In a saucepan over low heat, combine milk, heavy cream, vanilla bean (or extract), orange peel strips, and cinnamon stick. Slowly bring to a boil to extract flavors, then remove from heat and allow the mixture to cool.
  3. Strain Mixture: Pour the milk and cream mixture through a strainer to remove the vanilla bean, orange peel, and cinnamon stick. Discard the solids.
  4. Mix Egg Yolks and Sugar: Using a whisk, beat the egg yolks and sugar together until it becomes a thick, creamy mixture.
  5. Dissolve Cornstarch: Take 1 cup of the cooled milk mixture and dissolve the cornstarch into it completely, then stir this back into the remaining milk mixture.
  6. Combine and Cook Custard: Add the milk mixture into the egg yolk and sugar mixture. Place the combined mixture in a double boiler over medium heat. Stir constantly and gently until the custard thickens but do not allow it to boil.
  7. Cool and Chill: Pour the thickened custard into ramekins or cazuelas. Place them on a tray, cover with plastic wrap, and refrigerate overnight to set and chill thoroughly.
  8. Caramelize Sugar Topping: When ready to serve, sprinkle 1 tablespoon of turbinado sugar evenly over each custard. Using a heated Catalana iron on an electric stove or over a flame, press it onto the sugar to burn and caramelize. Alternatively, use a kitchen torch to melt and brown the sugar or place under a preheated oven broiler for 1-3 minutes, watching carefully to prevent burning.
  9. Serve: Allow the caramelized sugar to harden for 1-2 minutes, then serve the Crema Catalana immediately for the perfect contrast of creamy custard and crispy sugar crust.

Notes

  • A double boiler consists of two parts: the lower pan holds boiling water, and the upper pan holds the custard mixture, which cooks gently with steam heat without direct contact with water.
  • Alternative caramelizing methods include using a kitchen torch for precise control or placing custards under the oven broiler close to the heat source for 1-3 minutes. Rotate for even caramelization and watch closely to avoid burning.
  • The egg whites saved from this recipe can be used in other recipes such as meringues or omelets.

Find it online: https://flavorspath.com/spanish-custard-crema-catalana-recipe/