How to Make Crema Catalana – Spanish Caramel Custard
Although Crema Catalana is somewhat similar to crème Brulee, it has a thinner crust and contains flavorings from cinnamon and orange rind. If you want to make this Spanish caramel custard in your kitchen, follow the list of ingredients and instructions in this recipe. Read on!
Ingredients
- Two tablespoons of cornstarch
- Two or three cups of whole milk
- A big slice of lemon and orange
- Not the zest
- One cinnamon stick
- Five large egg yolks
- A half cup of superfine sugar
- Sugar to caramelize
- Fruit figs – fresh
- Use strawberries or raspberries
Instructions
- Add milk to a saucepan and place it on the stove
- Add orange peels and the cinnamon stick
- Now bring it to a boil
- Use water to dissolve the cornstarch and set aside
- Beat the egg yolks with sugar while the milk heats slowly
- Continue beating until you achieve a pale-yellow mixture
- Add the dissolved cornstarch to a spoonful of milk
- Remove the orange or lemon peels and cinnamon sticks from the milk
- Next, lower the heat and add the yolk mixture to the milk
- Stir over low or medium heat to thicken the mixture
- Remove from the heat and add the mix to ramekins or clay dishes
- Set aside to cool the custard and cover it in plastic wrap
- Sprinkle some sugar on top of the ramekin
- Top with raspberries or strawberries
- Enjoy the delicious Spanish caramel custard
