three course menus
Crema catalana with lemon and orange segments.

Dessert

Crema Catalana

1 h 15 min 4 servings
Part of menuHola España

Crema catalana is a close relative of the French crème brûlée, but notes of citrus and cinnamon give it an unmistakably Spanish character. The zest is the thin outer layer of the citrus peel, grated or pared off with a zester. It is packed with colour and flavour, so leave the white pith behind.

Servings
4

Ingredients

  • Milk1.1 cups
  • Cream1.1 cups
  • Lemon (zest)1 pcs
  • Orange (zest)1 pcs
  • Vanilla pod1 pcs
  • Cinnamon stick1 pcs
  • Egg yolks6 pcs
  • Raw sugar0.6 cups

Nutrition per serving

Energy482 kcal
Protein7.2 g
Carbohydrates39.2 g
Fat33.3 g
Fiber0.1 g

Instructions

Custard Heat the oven to 150°C (300°F). Bring the cream and milk to the boil with the vanilla, the cinnamon stick and the lemon and orange zest. Meanwhile, whisk the egg yolks with half of the sugar until pale and fluffy. Let the cream and milk simmer gently for a minute, stirring all the time, then take the pan off the heat. Remove the vanilla and cinnamon stick and let it rest for a minute. Pour the hot liquid over the whisked yolks, stirring carefully until everything is well combined.

Baking Divide the mixture between individual dishes and place them in a water bath in an ovenproof dish. Bake on the lowest shelf for about 45 minutes. Leave the dishes to cool, then cover them and chill for a few hours. They are easily made the day before.

Serving Just before serving, sprinkle the rest of the sugar over the dishes and caramelise it with a blowtorch. Garnish with a thin slice of lime or lemon.

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Tips & Inspiration

Vanilla

Vanilla is the seed pod of a climbing orchid originally from Mexico. On most plantations the flowers are pollinated by hand, and the pods are then fermented and dried for several months. That makes vanilla one of the most expensive spices in the world, second only to saffron. Save the scraped-out pod: in a jar of sugar it turns into homemade vanilla sugar.

Zest

Zest is thin strips of the outermost, coloured part of citrus peel. It is used for flavour and decoration in food and desserts, such as lemon pie, meringues, sorbets and salads. Use the zest when you want the citrus flavour and the juice when you want the acidity. Strips of lemon peel are also used in drinks.