Catalan cream

30 March 2023

Difficulty:

0/5

🔥 320 calories per serving

Metric Imperial

I have already made several crème brûlée recipes, so this time I wanted to change things up and offer you its Spanish cousin, the Catalan cream. While they may look similar at first glance, the two creams actually have quite a few differences: here, unlike crème brûlée, no oven baking but rather cooking on the stove with cornstarch in the style of pastry cream; also, no vanilla but a cinnamon/lemon/orange mix, though of course you can flavor it as you like 😊

Ingredients:
I used cinnamon Koro: code ILETAITUNGATEAU for 5% off the entire site (not affiliated).

Equipment:
Whisk

creme catalane 6

Preparation time: 15 minutes + cooling
For 6 to 8 creams depending on the size of your ramekins:

Ingredients:

400g whole milk
300g heavy cream
1 pinch (or more) ground cinnamon
The zest of one orange
The zest of one lemon
100g egg yolks (5 to 6 yolks)
85g sugar
23g cornstarch
As needed sugar for caramelization

Recipe:

Heat the milk with the cream, cinnamon, and orange and lemon zest.

Meanwhile, whisk the egg yolks with the sugar and cornstarch.

Pour the hot liquid over it while whisking well, then pour everything back into the saucepan and thicken over medium heat, whisking constantly.

When the cream has thickened, pour it into the ramekins, smooth the surface and place them in the refrigerator until completely cooled.

When ready to serve, sprinkle them with granulated sugar and caramelize them with a blowtorch; let the caramel layer crystallize for a few seconds, then enjoy!

Author

A passionate, self-taught pastry chef, Flavie Millet-Joannon has been sharing simple, indulgent recipes since 2017, inspired by French tradition. With a CAP Pâtisserie diploma, she is also the author of Il était un cake (Hachette) and collaborates with brands to create bespoke sweet creations.

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