Crema catalana: Easy Recipe of Delicate Caramel Crust Italian Custard

Catalan cream is a dessert that induces a feeling of joy upon sinking one's spoon into it. It is, in fact, a true pleasure to break the delicate caramel crust and reach the exquisite egg custard. Here is a recipe for a spoon dessert that will be unforgettable.

INGREDIENTS

• 280g of fresh cream
• 70g of egg yolks
• 40g of granulated sugar
• 8g of rice starch
• 1 vanilla pod
• 100g of brown sugar
•  

EXECUTION: EASY

PREPARATION TIME: 20 min

COOKING TIME: 10 min

RESTING PLACE: REFRIGERATOR

REST TIME: 2-3 hours

SERVINGS: 2

Catalan cream is a highly renowned spoon dessert, simple yet exquisite. It is a typical dessert in Spanish tradition, specifically in the Catalonia region where it is called Crema cremada or Crema de Sant Josep, as it was originally prepared on March 19th. Today, it is widely considered a dessert to be enjoyed after a meal on any occasion, whether it be with family for lunch or with friends for dinner.

 

The recipe is not difficult. It is a delicate cream made from eggs, cream, and sugar - somewhere between custard and English cream - served in single-portion ceramic cocottes, after a necessary rest in the refrigerator for a few hours to set perfectly.

 

The distinctive feature of this dessert is the garnish of caramelized and crystallized sugar, which should be made just before serving on the well-chilled cream. This ensures a delicious contrast between the crispy crust and the soft, cooked cream.

 

As with all specialties of popular tradition, there is no single recipe for preparing Catalan cream. However, it is advisable to use low and wide cocottes (ours measure 10 cm in diameter) to ensure that each spoonful can taste the cream and crispy caramel in the right proportion.

 

Variations on this theme include creme caramel and creme brulee, which use eggs, milk, and sugar as a base, but with different cooking methods and final consistencies.

To prepare: Catalan cream

 Preparation of Catalan cream

Step 1:

Commence the preparation of Catalan cream by heating the cream in a small saucepan. Slice the vanilla pod lengthwise, open it up, and use a smooth-bladed knife to extract the seeds. Place the seeds in a bowl with sugar and rice starch. You may add the remaining vanilla pod peel to the warming cream to infuse it with flavor.

Step 2:

Combine the egg yolks with the dry ingredients and mix thoroughly using a hand whisk. When the cream is hot, remove the vanilla pod and pour half of it into the egg yolk mixture.

Step 3:

Whisk the mixture thoroughly, then add the remaining cream and continue mixing. Transfer the mixture to the saucepan and bring it to a boil.

Step 4:

Continuously stir the mixture until the cream thickens. Divide the cream into separate ramekins. Allow them to cool to room temperature before placing them in the refrigerator to chill completely. This process should take around 2-3 hours.

Step 5:

When ready to serve, remove the ramekins from the refrigerator and sprinkle the surface with brown sugar. Caramelize the sugar using a kitchen torch or by placing the ramekins in the oven under the broiler. Once the surface is golden brown, the Catalan cream is ready to be served.