Crema Catalana
Spanish custard tart with a crackling caramelized sugar crust. Silky egg custard infused with cinnamon and citrus, topped with torched or broiled sugar until golden and crisp.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Combine milk, cream, cinnamon stick, and lemon zest in a saucepan.
Step 2
Heat over medium until steaming and fragrant, about 5 minutes. Do not boil.
Step 3
Whisk egg yolks with granulated sugar until pale and thick, about 2 minutes.
Step 4
Whisk cornstarch into egg yolks until no lumps remain.
Step 5
Slowly pour hot milk into egg mixture while whisking constantly to temper.
Step 6
Strain custard through a fine sieve to remove cinnamon and any lumps.
Step 7
Stir in vanilla. Pour into four 6-ounce ramekins or a shallow baking dish.
Step 8
Cover with plastic wrap and refrigerate at least 3 hours or overnight.
Step 9
Sprinkle 2 tsp demerara sugar evenly over each ramekin.
Step 10
Use a kitchen torch to caramelize sugar until deep amber, 30-60 seconds per ramekin.
Step 11
Let cool 2 minutes before serving. Sugar will harden into a crisp shell.
Tools you’ll need
- medium saucepan
- fine sieve
- whisk
- four 6-ounce ramekins or shallow baking dish
- plastic wrap
- kitchen torch (or broiler as alternative)
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