Catalan cream predates French crème brûlée by 300 years—medieval monks invented the burnt sugar technique in 1324.
Catalan Cream
Indulge in the delightful richness of Catalan Cream, a luscious dessert that perfectly marries velvety custard with a satisfying crunch from its caramelized sugar crust. Made with fresh eggs and infused with fragrant vanilla, this sweet treat is a showstopper that will elevate any dinner party. Get ready to savor every creamy bite and crack through that irresistible caramel layer!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Lemon peel
- Orange peel
🥛Dairy & Eggs(3)
- 6 egg yolks
- 1 liter whole milk (4.23 cup)
- Milk to dilute the cornstarch
🫙Pantry Staples(3)
- 40 grams cornstarch (1.41 oz)
- 180 grams sugar (0.9 cup)
- Sugar for caramelizing
🧂Spices & Seasonings(1)
- Cinnamon stick
👨🍳 Instructions
- 1
Heat the milk with the citrus peels and the cinnamon stick until it boils, then turn off the heat and let it infuse for 15 minutes.
- 2
In a large bowl, mix the egg yolks with the sugar until the mixture lightens a bit, then add the infused milk (strained) and mix quickly with a whisk.
- 3
Reincorporate this mixture into the saucepan, add the cornstarch diluted with a little milk, and return to medium-low heat.
- 4
Keep stirring constantly at low temperature (it should not boil, which is key for a smooth and creamy texture) until it thickens to your liking.
- 5
Serve in chosen containers, let cool, and refrigerate for at least 4 hours (better if overnight). Just before serving, sprinkle sugar on top (between one and two tablespoons), caramelize the sugar with a torch until a crust forms, and it's ready to enjoy!
💡 Pro Tips
- ✓Heat the custard base to exactly 170-175°F while stirring constantly - above 180°F will cause the egg proteins to coagulate and create lumps instead of smooth cream.technique170-175°F
- ✓Dilute cornstarch in cold milk at a 1:3 ratio before adding to prevent clumping, as starch granules need gradual hydration to thicken smoothly without forming lumps.technique1:3 ratio
- ✓Temper the egg yolk mixture by adding hot milk in three stages (1/4, 1/3, then remainder) to prevent thermal shock that would scramble the eggs.timingThree-stage addition
- ✓For the sugar crust, use exactly 1-2 tablespoons of superfine sugar per ramekin and torch until it reaches 320°F for proper caramelization without burning the custard below.technique320°F caramelization
- ✓Strain the custard through a fine-mesh sieve while still warm to remove any small lumps and citrus oils that could create texture irregularities in the final cream.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Catalan cream predates French crème brûlée by 300 years—medieval monks invented the burnt sugar technique in 1324.
Catalan Cream
Indulge in the delightful richness of Catalan Cream, a luscious dessert that perfectly marries velvety custard with a satisfying crunch from its caramelized sugar crust. Made with fresh eggs and infused with fragrant vanilla, this sweet treat is a showstopper that will elevate any dinner party. Get ready to savor every creamy bite and crack through that irresistible caramel layer!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Lemon peel
- Orange peel
🥛Dairy & Eggs(3)
- 6 egg yolks
- 1 liter whole milk (4.23 cup)
- Milk to dilute the cornstarch
🫙Pantry Staples(3)
- 40 grams cornstarch (1.41 oz)
- 180 grams sugar (0.9 cup)
- Sugar for caramelizing
🧂Spices & Seasonings(1)
- Cinnamon stick
👨🍳 Instructions
- 1
Heat the milk with the citrus peels and the cinnamon stick until it boils, then turn off the heat and let it infuse for 15 minutes.
- 2
In a large bowl, mix the egg yolks with the sugar until the mixture lightens a bit, then add the infused milk (strained) and mix quickly with a whisk.
- 3
Reincorporate this mixture into the saucepan, add the cornstarch diluted with a little milk, and return to medium-low heat.
- 4
Keep stirring constantly at low temperature (it should not boil, which is key for a smooth and creamy texture) until it thickens to your liking.
- 5
Serve in chosen containers, let cool, and refrigerate for at least 4 hours (better if overnight). Just before serving, sprinkle sugar on top (between one and two tablespoons), caramelize the sugar with a torch until a crust forms, and it's ready to enjoy!
💡 Pro Tips
- ✓Heat the custard base to exactly 170-175°F while stirring constantly - above 180°F will cause the egg proteins to coagulate and create lumps instead of smooth cream.technique170-175°F
- ✓Dilute cornstarch in cold milk at a 1:3 ratio before adding to prevent clumping, as starch granules need gradual hydration to thicken smoothly without forming lumps.technique1:3 ratio
- ✓Temper the egg yolk mixture by adding hot milk in three stages (1/4, 1/3, then remainder) to prevent thermal shock that would scramble the eggs.timingThree-stage addition
- ✓For the sugar crust, use exactly 1-2 tablespoons of superfine sugar per ramekin and torch until it reaches 320°F for proper caramelization without burning the custard below.technique320°F caramelization
- ✓Strain the custard through a fine-mesh sieve while still warm to remove any small lumps and citrus oils that could create texture irregularities in the final cream.equipment