Amazing Crema Catalana Recipe with an Orange and Rosemary Twist

Crema Catalana is a classic desert served all over Spain. We serve this rich custard cold and lightly spiced for extra flavour.

Crema Catalana is a delicious dessert with a richness, taste and texture that is unmistakable. The custard sometimes appears as a filling in other pastries. But it is best served in a Spanish clay dish (cazuela) topped with burnt sugar.

The original burnt cream

Unsurprisingly, this classic dessert began life in Catalonia. It is the original burnt cream dish, a version of which appeared in the 14th-century cookbook Llibre de Sent Soví and outdates the crème brûlée by three centuries. Originally, local farmers made the desert in springtime when hens were at peak production. Nowadays, diners enjoy it all year round at home and in restaurants across Spain.

A twist on a classic

The original version used lemon as a flavouring. Later, cinnamon also entered the equation. Many chefs now consider the lemon and cinnamon version as the classic. Other chefs including Michelin-starred Dani García use vanilla but omit the cinnamon. This version takes a radical approach using orange and rosemary to add richness. You can stick to the original if you prefer by replacing the two ingredients.

The Catalans use a special tool called a quemadora to caramelise the top of this dessert. They heat a metal disc on a stick until it glows red and then hold it above the sugar to caramelize it. The easy way is to use a hand-held gas blow-torch or to place under a very hot grill.

Crema Catalana with Orange and Rosemary

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 35 minutes

A tasty twist on this classic Spanish dessert. Orange and rosemary replaces the traditional lemon and cinnamon. But you can flavour it how you want. Scorch the sugar with a chef's blow torch or under the grill unless you have a quemadora at hand.

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Ingredients

• 475 ml milk
• Rind of half an orange
• 1 sprig of rosemary
• 4 large egg yolks
• 100 ml caster sugar
• 1 and a half tablespoons cornflour

Instructions

1. Heat the milk in a saucepan with the orange rind and sprig of
   rosemary.
2. Just before it boils reduce the heat and simmer for
   10 minutes. You can keep it over a very low heat for longer if
   you want a more intense flavour.
3. Whisk half the sugar with the egg yolks until pale.
4. Mix in the cornflour.
5. Add a small amount of the hot milk into the egg mixture and
   stir and then pour the mixture back into the milk pan.
6. Heat very gently and keep stirring for 5 minutes or so until it has thickened. But do not bring to the boil or it will go lumpy.
7. Pour the mixture into 4 serving dishes and then
   allow to cool.
8. Refrigerate for at least 2 hours, preferably
   overnight.
9. Before serving, sprinkle a tablespoon of sugar on each dessert and
   caramelize using a blow-torch or a very hot grill. Let the sugar cool
   and harden before serving.

Notes

For a traditional version replace the orange rind for lemon rind and the rosemary for a cinnamon stick.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 238Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 242mgSodium 131mgCarbohydrates 30gFiber 1gSugar 29gProtein 11g

Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.