Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Milk
Custard
Top
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; steamer with lid and heatproof dishes; kitchen blowtorch; whisk or electric mixer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Infuse · About 5 min
- Heat 600 ml milk, 1 cinnamon stick, 5 g lemon peel until steaming; stand 5 minutes and remove cinnamon and peel.
Check: Look for this result: steaming; stand 5 minutes and remove cinnamon and peel.
Thicken · About 5 min
- Whisk 6 egg yolks, 90 g sugar, 30 g cornflour; gradually whisk in warm milk. Return to low heat, whisk until thick and bubbling gently, about 5 minutes.
Check: Look for this result: thick and bubbling gently, about 5 minutes.
Chill · About 240 min
- Divide into shallow dishes, cool promptly and refrigerate 4 hours. Sprinkle 45 g sugar and caramelize with a kitchen torch.
Tips
- Whisk continuously while the custard thickens.
- Judge Crema Catalana by the texture and doneness signs in its steps. Your pan and heat affect how long Crema Catalana takes to cook.
Substitutions
- Use orange peel instead of lemon peel.
Storage
- Get perishable Crema Catalana into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Crema Catalana within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Crema Catalana to 74°C / 165°F, stirring or turning it for even heating. When Crema Catalana is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Crema Catalana one day ahead. For Crema Catalana, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Crema Catalana on the day of serving.
FAQ
What matters most when making Crema Catalana?
Whisk continuously while the custard thickens.
What can I substitute in Crema Catalana?
Use orange peel instead of lemon peel.
Can I prepare Crema Catalana ahead?
Prepare the measured ingredients for Crema Catalana one day ahead. For Crema Catalana, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Crema Catalana on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
