Love Creme Brulee? Try Crema Catalana: its sunnier, lighter cousin!
If you’ve ever experienced the joy of cracking the top layer of a warm Creme Brulee, you will be a big fan of the lesser-known (here in the States) Crema Catalana. The recipe dates back to at least the 14th century when it made its first appearance in a cookbook. Like many old recipes, there are a variety of origin stories here. Perhaps because of my own kitchen fails, my favorite one involves a mistake. And some nuns. The legend goes that some nuns were preparing for a bishop’s visit and made flan. Except the flan turned out too runny! So, they added sugar and called it a Cream. Pivot!
Of course, this is just a legend. Cooks and experts have all sorts of serious opinions on Crema Catalana. Is it a descendant of Creme Anglaise? Is it just the Spanish version of Creme Brulee, since the Catalan region is France-adjacent? The mind reels. Whatever its origins, it’s delicious!
Crema Catalana is one of those dishes where all the different aspects just work together so beautifully. The top crust, with its caramel-like flavor and crispy texture, is the first thing you taste. What lies beneath is totally different but equally tasty. The cream, or crema, underneath the top brittle crust, is a light custard with a citrusy flair. Added notes of cinnamon bring warmth to the creamy filling. Crema Catalana is lovely not only after a heavy holiday meal but because of its citrus flavor, can be served chilled in warmer months as well.
Creating a Crackle Top
Since one of the hallmark features of Crema Catalana is the brittle top, you want to get it right. You can go basic or fancy. Either is simple, but both involve high heat, so please use caution! In the instructions below, this is Step 7. If you use the broiler in your oven, simply set it to the highest setting and carefully place your broiler-safe ramekins underneath, about 3 inches away from the heating element. Do not walk away! Watch carefully, as it only takes a minute to achieve the crisp. Alternatively, you can use a kitchen torch (purchase online or at your local culinary store). With the torch, you have more control and can get the crust just right. Keep the torch about 4 inches away from the sugar and move in a circle until you get a browned but not burnt top.
How to Make Ahead and Store?
Crema Catalana is a make-ahead dish. The chill time is 4 hours minimum and up to 24 hours. Once you’ve added the caramelized sugar crust, they can keep in the fridge for up to 3 days. Freezing is not recommended. If you want to warm them before serving, you can do so gently in a double boiler on the stovetop.
Serving Suggestions
With the inherent citrus and cinnamon flavors of Crema Catalana, serving with some fresh blackberries is a great idea during the warmer months. Blackberries and citrus pair beautifully together. If it’s not berry season, try just a dollop of homemade whipped cream. This Sweetened Whipped Cream comes together easily and quickly (and bonus: it’s make-ahead!). Personally, I love coconut and citrus, so topping with Coconut Whipped Cream is extra indulgent. You could even make both types of whipped cream so people have choices!
Crema Catalana Recipe
Ingredients Â
- 2 tablespoons cornstarch
- 2 1/2 cups milk
- 1 strip lemon zest
- 1 strip orange zest
- 1 cinnamon stick
- 5 large egg yolks
- 1/2 cup granulated sugar
- additional granulated sugar for caramelization
InstructionsÂ
- In a saucepan, heat the milk with lemon zest, orange zest, and cinnamon stick on medium until it simmers. Then remove from heat.
- Make a slurry by mixing cornstarch with a bit of water.
- Whisk egg yolks and sugar until pale, then mix in the cornstarch slurry and some hot milk.
- Take out the zest and cinnamon from the milk, and gradually add the egg mix, whisking to avoid curdling.
- On low heat, stir constantly until the mix thickens like pudding.
- Pour into ramekins, cover with plastic wrap directly on the custard, and chill for 4 hours or overnight.
- Before serving, remove wrap, add a sugar layer on each custard, and caramelize with a torch or broiler.
- Serve immediately, optionally with fresh fruit on top.
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