Crema Catalana

A classic Spanish custard dessert, similar to crème brûlée but with a citrusy and slightly thinner consistency.

Prep Time

15 minutes

Total Time

45 minutes

Calories

2280 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.17/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Light & Fresh•Healthy

Ingredients

Servings

500mlHeavy Cream

£2.50

6Egg Yolks(Large)

£1.50

100gGranulated Sugar(Plus extra for caramelizing)

£0.20

1stripLemon Zest(Use a vegetable peeler, avoiding the white pith)

£0.10

1stripOrange Zest(Use a vegetable peeler, avoiding the white pith)

£0.10

1Cinnamon Stick

£0.30

Total Cost

£4.70

£1.17 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
In a saucepan, combine the heavy cream, lemon zest, orange zest, and cinnamon stick. Heat over medium heat until just simmering. Do not boil.
3.
Remove from heat and let steep for 15-20 minutes to infuse the cream with the citrus and cinnamon flavors.
4.
In a bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
5.
Remove the zest and cinnamon stick from the cream. Slowly pour the warm cream into the egg yolk mixture while whisking constantly to prevent the eggs from cooking.
6.
Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. This ensures a smooth custard.
7.
Pour the custard into individual ramekins.
8.
Place the ramekins in a baking dish and add hot water to the dish, filling it halfway up the sides of the ramekins (creating a water bath or bain-marie).
9.
Bake for 25-35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
10.
Remove the ramekins from the water bath and let cool completely at room temperature. Then, cover and refrigerate for at least 2 hours, or preferably overnight.
11.
Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
12.
Using a blowtorch, caramelize the sugar until it is golden brown and crisp. Alternatively, place the ramekins under a preheated broiler for a few minutes, watching carefully to prevent burning.
13.
Let the caramelized sugar cool and harden slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (199g)

2280 kcal / 9540 kJ

Carbs

84g

32% of RDA

Fat

216g

309% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

84 g

93% of RDA

Sodium

120 mg

5% of RDA

Saturated Fat

135 g

675% of RDA

Chef's Tips

Don't overcook the custard, or it will become grainy.

If you don't have a blowtorch, you can use the broiler, but watch it closely to prevent burning. Position the ramekins close to the heat source.

The zesting of the citrus is important for a nice balanced flavor, make sure you avoid the white pith.

For an extra layer of flavor, add a splash of vanilla extract to the cream before heating.

Cooking Equipment

Oven

Stove

Ramekins

Blowtorch (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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