How to Make Crema Catalana – Spain’s Version of Crème Brûlée!

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and can be used for a dairy-free version.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia offers a sugar-free option, while brown sugar is often less expensive.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides a vegan alternative, while egg substitutes can be more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

Peel the lemon using a potato peeler to get long strips, not worrying too much about the pith.

Separate the eggs, saving the whites for another use, and place the yolks in a bowl.

In a pot, add the milk, cinnamon sticks, and lemon peel, then turn the heat to medium.

Let the milk infuse with the cinnamon and lemon until it starts simmering.

In another bowl, add sugar to the egg yolks and whisk until the mixture is pale yellow.

Make a slurry with the cornstarch by adding a little water and mixing it.

Add the cornstarch slurry to the egg yolk mixture and combine well.

Once the milk is about to boil, turn off the heat and remove the cinnamon sticks and lemon peels.

Take a bit of the hot milk and add it to the egg yolk mixture, whisking quickly to temper the yolks.

Turn the heat back on to low and add the tempered mixture to the pot, whisking until the custard forms, which takes several minutes.

Once the custard is ready, pour it into ramekins or clay pots.

Cover the pots with film to prevent a crust from forming and refrigerate for 2 to 3 hours, preferably overnight.

After chilling, remove the film and sprinkle sugar on top for caramelizing.

Use a blowtorch to caramelize the sugar until a crust forms, or use an iron specifically for caramelizing the surface of the clay pots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens