the classic recipe
Catalan crema (precursor of crème brûlée)
Crema catalana is medieval Catalan elegance in an earthenware dish — silky yellow custard scented with lemon zest, orange zest, and cinnamon, thickened with cornstarch to a velvety consistency, crowned with a layer of burnt sugar that shatters at the tap of a spoon. Far older than French crème brûlée (whose claim to the story is disputed), traditionally served on Sant Josep Day in Catalonia and now a universal emblem of Catalan cuisine. The caramel cracks in one clean strike; the cold custard beneath contrasts with the faint warmth of the caramel above. Brilliant.
yields 6 servings·357 kcal per serving·cuisine Spanish
The traditional recipe
Instructions
Reserve 100 ml of cold milk in a small bowl and whisk in the cornstarch until fully dissolved with no lumps. Set aside.
Heat the remaining whole milk (650 ml) in a medium saucepan with the lemon zest, orange zest, and cinnamon stick over medium heat until steaming and just below a boil. Remove from heat, cover, and steep for 15 minutes.
While the milk steeps, whisk the egg yolks with the sugar in a large bowl until pale, thickened, and slightly voluminous, about 3 to 4 minutes.
Strain the infused milk through a fine-mesh sieve, discarding the zest and cinnamon. Slowly pour the warm milk over the yolk mixture in a thin stream, whisking constantly to temper the eggs without scrambling them.
Return the mixture to the saucepan. Add the cold milk and cornstarch mixture, straining it in through the sieve. Set over low heat and stir constantly with the whisk.
Cook over low heat, never allowing the custard to boil (keep below 90 °C / 194 °F), for 8 to 12 minutes, until thickened enough to coat the back of a spoon. If any lumps form, immediately pass through a fine-mesh sieve.
Pour the custard into 6 shallow earthenware dishes or ramekins. Cool uncovered at room temperature for 20 minutes, then refrigerate for at least 4 hours and up to 24 hours.
Just before serving, sprinkle 1 level tablespoon of sugar (brown or white) evenly across each portion.
Caramelize with a kitchen torch in steady circular motions until the sugar melts and forms a glossy, deep-amber crust. Wait 1 minute for the crust to set, then serve immediately — it softens within 10 to 15 minutes.