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Sweets & Baking

Crema catalana

6 people · Sweets & Baking

Recipe photo: Crema catalana (Sweets & Baking)
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Underneath a wafer-thin, crunchy caramel layer lies a cream that smells of citrus peel and cinnamon. Unlike crème brûlée, it is traditionally made on the stove.

Timing

  • Preparation: 20 mins.
  • Heating and thickening: approx. 20-25 minutes.
  • Steeping: 10 minutes · Cooling: at least 3 hours

Estimated nutrition

per serving · Calculated for 6 servings.

Energy
≈ 275 kcal
Protein
≈ 7.3 g
Carbohydrates
≈ 39.1 g
Fat
≈ 10 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Ingredient amounts for the whole recipe; linked reference names retain the source language

Not included in the base calculation

  • Zest of 1 organic lemon, cut into strips · Aromatic / small seasoning or colouring amount
  • Peel of ½ organic orange · Aromatic / small seasoning or colouring amount
  • 1 cinnamon stick · Aromatic / small seasoning or colouring amount

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 750 ml whole milk
  • 6 egg yolks size M
  • 125 g sugar for the cream
  • 35 g cornstarch
  • Zest of 1 organic lemon, cut into strips
  • Peel of ½ organic orange
  • 1 cinnamon stick
  • 50 g fine sugar for caramelization

Instructions

  1. Heat 600 ml milk with cinnamon and citrus peel, do not boil until bubbling; Cover and let sit for 10 minutes. Remove cinnamon and peels.
  2. Mix the egg yolks with 125 g sugar and cornstarch until smooth. Stir in the remaining 150 ml cold milk.
  3. Slowly stir the warm aromatic milk into the egg mixture and return it to the pot. Heat to around 80-82°C, stirring constantly and scraping the bottom and sides. Check in several places with a clean thermometer: keep at least 70 °C everywhere for 2 minutes. Continue to stir, regulate the heat and do not boil until bubbling; the starch binds the cream.
  4. Divide into six shallow fireproof bowls. Cool down quickly, for example in a cold water bath; then cover and chill in the refrigerator below 7°C for at least 3 hours.
  5. Just before eating, sprinkle with a thin layer of sugar and caramelize until golden brown using a kitchen torch. Allow to harden for 1 minute.

Tips

  • The sugar crust should only be placed on the cold cream immediately before serving, otherwise it will lose its crunch.
  • Instead of a cinnamon stick, ¼ teaspoon of cinnamon can be used; Vanilla is possible, but changes the characteristic aroma profile.

Frequently asked questions

Can I substitute ingredients?

Instead of a cinnamon stick, ¼ teaspoon of cinnamon can be used; Vanilla is possible, but changes the characteristic aroma profile.