Crema Catalana Tapas with Brûléed Orange Zest

A classic Spanish custard, served in individual ramekins for tapas-style enjoyment, featuring a smooth, creamy texture and a crisp burnt sugar topping infused with orange zest.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.34/serving

Season:

🌍 Year-round

Meal Type:

Snack•Dessert•Appetiser

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

2cupsHeavy Cream(35% milkfat or higher for best results)

£2.75

0.5cupWhole Milk

£0.30

5Egg Yolks(Large)

£1.50

0.5cupGranulated Sugar(Plus extra for brûléeing)

£0.20

1Orange Zest(From 1 medium orange, finely grated)

£0.20

1Cinnamon Stick

£0.15

0.5teaspoonVanilla Extract

£0.25

0.1teaspoonPinch of Salt

Total Cost

£5.35

£1.34 per serving

Instructions

1.
Preheat oven to 300°F (150°C). Prepare a baking dish large enough to hold the ramekins in a water bath.
2.
In a saucepan, combine heavy cream, milk, orange zest, and cinnamon stick. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes to infuse the flavors.
3.
In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened. This step helps prevent curdling.
4.
Remove the cinnamon stick from the cream mixture. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Be sure to whisk continuously to prevent curdling.
5.
Stir in the vanilla extract and salt.
6.
Strain the mixture through a fine-mesh sieve to remove any solids and ensure a smooth custard.
7.
Pour the custard into the ramekins, dividing evenly.
8.
Place the ramekins in the baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
9.
Bake for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center. Gently shake a ramekin; if the center jiggles only slightly, they are ready.
10.
Remove the ramekins from the water bath and let cool completely. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the custard to set fully.
11.
Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
12.
Using a kitchen torch, carefully caramelize the sugar, moving the flame evenly over the surface until golden brown and crisp. Alternatively, place ramekins under a broiler for a few minutes, watching closely to prevent burning. Cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (150g)

495 kcal / 2071 kJ

Carbs

24g

9% of RDA

Fat

41g

59% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

0.3 g

1% of RDA

Sugar

23 g

26% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Ensure the water bath is hot but not boiling, as boiling water can overcook the custard.

Do not overbake the custards. A slight wobble in the center is ideal for a creamy texture.

For a more intense orange flavor, add a few drops of orange blossom water to the custard before baking.

If you don't have a kitchen torch, you can use the broiler in your oven. Watch very carefully to prevent burning.

Cooking Equipment

Oven

Stovetop

4 Ramekins

Kitchen Torch (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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