Crema Catalana
Crema Catalana is a quintessential Catalan dessert known for its rich, creamy base and caramelized sugar topping, creating a delightful contrast of textures. First experienced during a captivating journey through Catalonia, this dessert stood out for its combination of simple yet elegant flavors—egg yolks for richness, cinnamon for warmth, and the sweetness of figs, all contributing to its unique taste profile. The process of mastering Crema Catalana at home involved careful selection of ingredients and honing the technique to achieve the perfect balance between the creaminess of the custard and the crispness of the burnt sugar crust. This journey not only resulted in the creation of an authentic dish but also opened up an avenue to share a beloved piece of Catalan culinary tradition. Eager to bring this experience to others, I now present this recipe, inviting you to explore the flavors of Catalonia and incorporate the essence of Crema Catalana into your own culinary repertoire, celebrating the simplicity and depth of Spanish desserts.
Equipment
- 1 medium bowl
Ingredients
- 1 cinnamon stick
- 5 large egg yolks
- 2-1/2 cups of whole milk
- A peel from lemon and orange
- Fresh fruit like figs
- 2 tablespoons of cornstarch
- 1/2 cup superfine sugar
Instructions
- In a medium bowl on heat, combine the milk, lemon peels, and bay leaf. Bring to the boil gradually.
- Whereas the milk is gently heating, whisk together the egg yolks and sugar until light yellow.
- Slowly pour the egg yolk solution into the milk, constantly swirling to avoid scrambling the eggs!
- Over low heat, stir continuously until the sauce has solidified.
- Enjoy with fruit on top (recommended).