Crema Catalana Recipe Authentic Spanish Version

If you’re looking for a dessert that encapsulates the essence of Spain, then look no further than the delightful Crema Catalana. This rich and creamy custard, similar to its French counterpart, Crème Brûlée, is a traditional Spanish dessert that will transport you to the sunny streets of Barcelona with every bite. With a crunchy caramelized sugar topping and a smooth, velvety custard underneath, Crema Catalana is a showstopper that is surprisingly simple to make in your own kitchen.

**Crema Catalana Recipe Authentic Spanish Version**

**Ingredients:**
– 4 cups whole milk
– 1 cinnamon stick
– 1 lemon peel
– 1 vanilla bean pod, split lengthwise
– 8 large egg yolks
– 1 cup granulated sugar
– 3 tablespoons cornstarch
– Additional sugar for caramelizing the top

**Instructions:**

1. **Prepare the Milk Mixture:**
– In a medium saucepan, combine the whole milk, cinnamon stick, lemon peel, and split vanilla bean pod. Heat the mixture over medium heat until it just begins to simmer. Do not let it boil. Once simmering, remove from heat and let it sit for 15 minutes to infuse the flavors.

2. **Whisk the Egg Yolks and Sugar:**
– In a large mixing bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and creamy. This step is crucial to create a smooth custard texture that is the hallmark of a good Crema Catalana.

3. **Incorporate the Cornstarch:**
– Add the cornstarch to the egg yolk mixture and whisk until well combined. This will help thicken the custard and give it a velvety consistency.

4. **Combine the Mixtures:**
– Slowly pour the infused milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once fully combined, pour the mixture back into the saucepan.

5. **Cook the Custard:**
– Cook the custard over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon. This usually takes about 10-15 minutes. Be patient and keep the heat low to avoid scrambling the eggs.

6. **Prepare for Chilling:**
– Once the custard has thickened, remove the saucepan from the heat and discard the cinnamon stick, lemon peel, and vanilla bean pod. Pour the custard into individual ramekins and let them cool to room temperature. Then, cover each ramekin with plastic wrap and refrigerate for at least 2 hours to set.

7. **Caramelize the Sugar Topping:**
– Just before serving, sprinkle an even layer of sugar over the chilled custard. You can use a culinary torch to melt and caramelize the sugar until it forms a crispy golden top. If you don’t have a torch, place the ramekins under a preheated broiler for a few minutes until the sugar caramelizes. Watch closely to prevent burning.

Enjoy this delightful Crema Catalana with your loved ones and transport them to the vibrant streets of Catalonia with this authentic Spanish dessert. Its creamy texture and crispy sugar topping perfectly capture the essence of Spanish cuisine. Serve it as a sweet conclusion to a tapas-inspired meal or savor it on its own for a taste of the Mediterranean in every bite. Cheers to creating memories around the table with this indulgent treat!