Crema Catalana - Simple & Original with caramelized crust
Crema Catalana is an absolute classic of Spanish dessert cuisine and tastes simply heavenly with its fine vanilla-lemon note. As a hobby cook with a weakness for sweet treats, I love this dessert because it is incredibly easy and quick to make despite its elegant nature. Unlike the French version, we use fresh milk and egg yolks here to achieve a wonderfully creamy consistency. The crunchy crust of caramelized sugar is the absolute highlight, making every spoonful an experience. This recipe is perfect for anyone with a sweet tooth who wants to enjoy a healthy, homemade dessert without processed products. With just a few fresh ingredients, you can conjure up a piece of vacation right on your plate. Follow my simple steps and let yourself be enchanted by this Mediterranean pleasure – it's really child's play and guaranteed to succeed for anyone who enjoys good food!
Ingredients
Preparation
Slice the vanilla bean (1) lengthways and scrape out the seeds.
Heat the milk (250 ml) with the vanilla seeds and a strip of lemon zest (1) in a pot, but do not let it boil.
Meanwhile, whisk the egg yolks (2) with the sugar (40 g) and cornstarch (15 g) in a small bowl until a smooth, light yellow mixture forms.
Carefully strain the warm milk (250 ml) into the egg yolk mixture (2) bit by bit, stirring constantly.
Pour everything back into the pot and thicken over low heat, stirring constantly, until the cream becomes creamy – meow, do not let it get too hot, otherwise you will get scrambled eggs!
Pour the finished cream into a shallow dish and let it set in the refrigerator.
Before serving, sprinkle the brown sugar (20 g) evenly over the cream and caramelize with a kitchen torch until a golden-brown, crunchy layer forms.
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