Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Milk
Custard
Top
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; steamer with lid and heatproof dishes; kitchen blowtorch; whisk or electric mixer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Infuse · About 5 min
- Heat 600 ml milk, 1 cinnamon stick, 5 g lemon peel until steaming; stand 5 minutes and remove cinnamon and peel.
Check: Look for this result: steaming; stand 5 minutes and remove cinnamon and peel.
Thicken · About 5 min
- Whisk 6 egg yolks, 90 g sugar, 30 g cornflour; gradually whisk in warm milk. Return to low heat, whisk until thick and bubbling gently, about 5 minutes.
Check: Look for this result: thick and bubbling gently, about 5 minutes.
Chill · About 240 min
- Divide into shallow dishes, cool promptly and refrigerate 4 hours. Sprinkle 45 g sugar and caramelize with a kitchen torch.
Tips
- Whisk continuously while the custard thickens.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use orange peel instead of lemon peel.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Crema Catalana one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Crema Catalana?
Whisk continuously while the custard thickens.
What can I substitute in Crema Catalana?
Use orange peel instead of lemon peel.
Can I prepare Crema Catalana ahead?
Prepare the measured ingredients for Crema Catalana one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
