Crema Catalana with Orange and Cinnamon

A classic Spanish custard dessert, flavored with orange zest and cinnamon. The top is caramelized to a crisp finish for a delightful contrast in textures.

Prep Time

15 minutes

Total Time

45 minutes

Calories

680 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.27/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsHeavy cream

£2.50

0.5cupWhole milk

£0.30

1tablespoonOrange zest(From 1 medium orange)

£0.20

1Cinnamon stick

£0.30

6Egg yolks(Large eggs)

£1.50

0.5cupGranulated sugar(Plus extra for caramelizing)

£0.20

1tablespoonCornstarch

£0.10

Total Cost

£5.10

£1.27 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
In a medium saucepan, combine heavy cream, milk, orange zest, and cinnamon stick. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes to infuse the flavors.
3.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
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 and prevent them from scrambling.
5.
Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any lumps or zest particles.
6.
Pour the custard mixture evenly into the ramekins.
7.
Place the ramekins in a baking sheet and carefully add hot water to the baking sheet until it reaches halfway up the sides of the ramekins (creating a water bath).
8.
Bake for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
9.
Remove the baking sheet from the oven and carefully remove the ramekins from the water bath. Let cool completely at room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.
10.
Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
11.
Caramelize the sugar using a kitchen torch, moving the flame evenly over the surface until the sugar is melted and golden brown and crispy. Alternatively, you can broil them in the oven on low for a minute or two, watching very closely to prevent burning.
12.
Let the caramelized sugar cool and harden slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (150g)

680 kcal / 2845 kJ

Carbs

35g

13% of RDA

Fat

57g

81% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

33 g

37% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

36 g

180% of RDA

Chef's Tips

Do not overbake the custards. They should still be slightly jiggly in the center.

For a smoother custard, strain the mixture well.

If using a broiler to caramelize the sugar, watch very carefully to prevent burning. It happens quickly!

Serve immediately after caramelizing for the best texture.

Cooking Equipment

Saucepan

Whisk

Ramekins (4)

Baking sheet

Kitchen torch or broiler

Wine Pairings

No wine pairing suggestions available for this recipe.

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Crema Catalana with Orange and Cinnamon

Ingredients

Instructions