Spanish Recipes Dessert | Crema Catalana

Spanish recipes dessert: Crema Catalana

When I think about Spanish recipes dessert, my mind instantly travels to the Crema Catalana. As a chef, I believe desserts tell a story, one of heritage, love, and moments shared around the table with family and friends.

Crema Catalana is one of those timeless desserts that encapsulates the essence of Spanish gastronomy. Its silky texture and caramelized top transport you to the sunlit streets of Catalonia, where tradition and flavor go hand in hand. I’ve made this recipe countless times for loved ones, and each spoonful seems to spark a little moment of happiness.

Today, I’m thrilled to share with you a simple, homemade version of this classic that you can enjoy in your own kitchen. Get ready to discover the heartwarming experience of preparing Crema Catalana, a dessert that’s not only delicious but also perfect for sharing with those you cherish.

Ingredients

4 cups of whole milk

1 cinnamon stick

The peel of 1 lemon (avoid the white pith for a sweeter flavor)

1 teaspoon of vanilla extract

5 large egg yolks

¾ cup of granulated sugar (plus extra for caramelizing)

2 tablespoons of cornstarch

With these simple ingredients, you’re just a few steps away from crafting a dessert that will fill your home with the aromas of Spain.

Preparing Crema Catalana is more than following a recipe—it’s about creating memories. This iconic Spanish recipes dessert will bring warmth and sweetness to your table, making every moment special. Whether you’re hosting a dinner party or enjoying a quiet evening with loved ones, this dessert is sure to leave a lasting impression.

Preparation

1. Infuse the milk: In a medium saucepan, pour the milk and add the cinnamon stick, lemon peel, and vanilla extract. Warm the mixture over low heat, letting the flavors infuse gently for about 10 minutes. Avoid boiling the milk; we’re looking for a gentle simmer to enhance the aromas. Once infused, strain the milk to remove the solids and set it aside.

2. Whisk the egg yolks: In a mixing bowl, whisk the egg yolks with the sugar until the mixture turns pale and creamy. This step is essential to achieve the creamy texture of the dessert.

3. Combine and thicken: In a separate small bowl, dissolve the cornstarch in a bit of the infused milk to avoid lumps. Gradually add this mixture to the egg yolk and sugar mixture, whisking constantly. Slowly pour the rest of the infused milk into the bowl, mixing thoroughly.

4. Cook the custard: Return the mixture to the saucepan and place it over medium heat. Stir continuously with a wooden spoon or spatula to prevent curdling. Cook until the custard thickens enough to coat the back of the spoon, but do not let it boil. This process usually takes 7-10 minutes.

5. Chill the crema catalana: Remove the custard from the heat and pour it into individual ramekins. Allow them to cool to room temperature, then refrigerate for at least 4 hours or until the custard is fully set.

6. Caramelize the sugar: Just before serving, sprinkle a thin layer of granulated sugar on top of each ramekin. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy layer. If you don’t have a torch, you can use the broiler in your oven, but keep a close eye to avoid burning the sugar.

7. Serve and enjoy: Present your Crema Catalana to your guests with pride. The crack of the caramelized top as your spoon dives into the creamy custard is a moment to savor.