Crema catalana

desserts spanish
Total: 3 hr 30 min. | Active: 15 min.
vegetarian

This Spanish counterpart to the crème brûlée is a classic dessert. The two are very similar, differing only slightly in their method of preparation. Catalana tends to use only the egg yolk, substituting the whites for corn starch. At the end of the day, however, it's the crunchy caramel crust that everyone loves. And both desserts have this.

Nadja - LouMalou

Ingredients

for 6 person

Crème
3 dl milk
2 dl full cream
1 tsp vanilla paste
1  organic lemon
3  eggs
50 g sugar
2 tbsp Maizena cornflour
Caramel crust
2 tbsp sugar

How it's done

Crème

Add the milk, cream and vanilla paste to a pan. Cut a thin strip of peel from the lemon, add to the pan, bring to the boil, allow to infuse for approx. 15 mins. Beat the eggs, sugar and cornflour. Remove the lemon peel from the milk, add the egg mixture, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and continue to stir for approx. 2 mins. Pass the crème through a sieve, divide between the ramekins, cover and chill for approx. 3 hrs.

Caramel crust

Sprinkle sugar over the crème and caramelize with a blowtorch.

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