Crema Catalana
Catalonia's burnt-cream pudding: a chilled custard scented with lemon zest and cinnamon.
Ingredients
- 750 ml milk (ideally goats)
- 1 heaped teaspoon fennel seeds (crushed)
- 1 cinnamon stick (small, broken)
- 150 grams caster sugar
- 1 orange zest (finely grated)
- 1 lemon zest (finely grated)
- 2 eggs
- 6 egg yolks
- 40 grams cornflour
- 80 grams demerara sugar
Overview
A Catalan custard dessert featuring a silky, spiced cream custard base infused with fennel, cinnamon, and citrus zests, finished with a crisp caramelized sugar crust created with a blowtorch or under a hot grill. This is essentially a regional variation of crème brûlée with distinctive warm spices that hint at Middle Eastern influences.
Method
- Put the milk, fennel seeds, cinnamon and 100 grams of the caster sugar in a saucepan and bring to the boil.
- As soon as it boils, add the citrus zests. Take off the heat, cover and leave to infuse for 5 - 10 minutes.
- Put the eggs, egg yolks and remaining 50 grams of the caster sugar into a bowl and mix with a balloon whisk for 30 seconds.
- Add the cornflour and mix well.
- Slowly strain the milk through a chinois or sieve into the egg mixture, stirring with a whisk as you do so, then return to the pan.
- Cook the mixture over a gentle heat for 3 minutes, until thickened, stirring all the time with a whisk.
- Spoon into shallow individual dishes, about 14 cm in diameter and 3 cm deep, smoothing it lightly and evenly with the back of a spoon.
- Leave to cool, then chill in the fridge for at least 2 hours.
- Sprinkle half the demerara sugar evenly over the cremas, then wave a cooks blowtorch over the surface to caramelise lightly, or place briefly under a hot grill.
- Wait 5 minutes, then repeat to create a generous caramel layer.
- Serve at once, to fully appreciate the contrast of the warm, crisp caramel and the cold crema underneath.
Notes
- The infusion of fennel seeds, cinnamon, and citrus zests imparts distinctive warm spice flavor; the 5-10 minute infusion time is sufficient without over-infusing
- The cornflour-thickened custard is less silky than traditional custard but sets properly without gelatine, creating a unique texture that is essential to the dish
- The double torching (creating two layers of caramel) produces a more satisfying thickness and flavor than a single torch round; waiting 5 minutes between applications prevents over-heating the custard underneath
- Serving immediately while the contrast between warm, crisp caramel and cold cream is maximum enhances the appeal
Serving
Spoon from the individual dishes directly into serving bowls, breaking through the caramel crust to reveal the spiced cream within. Serve immediately, enjoying the textural and temperature contrast. no accompaniment is necessary.
Storage
The custard bases can be made 1 day ahead and refrigerated in their chilling dishes, covered with plastic film. The caramelized sugar coating must be applied no more than 30 minutes before serving; beyond that, the sugar coating gradually softens from the custard's moisture. These are best served the day they are made.
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