Authentic home cooking from Spain, with US measurements. 
Crema Catalana (Catalan Custard) or Crema de San José
Crema Catalana is considered one of the oldest desserts in Europe, closely tied to Catalonia due to its appearance in medieval cookbooks.
Traditionally, it is prepared on Saint Joseph's Day, March 19th. It is also known as Crema Quemada de San José (Saint Joseph's Burnt Cream).
There is an interesting story about Crema Catalana. In the 18th century, it is said that a bishop visited a convent of Catalan nuns. The nuns wanted to serve him flan, but it turned out too runny. To fix it, they added caramelized sugar on top. When the bishop tasted it while the sugar was still hot, he exclaimed, 'Crema!' (meaning 'It burns!'). And that's how Crema Quemada Catalana was born.
Crema Catalana (Catalan Custard) or Crema de San José
Crema Catalana is considered one of the oldest desserts in Europe, closely tied to Catalonia due to its appearance in medieval cookbooks.
Traditionally, it is prepared on Saint Joseph's Day, March 19th. It is also known as Crema Quemada de San José (Saint Joseph's Burnt Cream).
There is an interesting story about Crema Catalana. In the 18th century, it is said that a bishop visited a convent of Catalan nuns. The nuns wanted to serve him flan, but it turned out too runny. To fix it, they added caramelized sugar on top. When the bishop tasted it while the sugar was still hot, he exclaimed, 'Crema!' (meaning 'It burns!'). And that's how Crema Quemada Catalana was born.
Open in Cookpad AppSteps
- 1
In a saucepan, bring the milk to a boil with the orange peel, lemon peel, and cinnamon stick. Remove from heat and let it steep until it cools to warm.
In a bowl, whisk the egg yolks with the sugar and vanilla extract. Add the cornstarch and whisk well by hand.
- 2
Once the milk is warm, strain it and gradually pour it into the bowl with the yolks, stirring well. Pour the mixture back into the saucepan and cook over medium-low heat.
- 3
Whisk constantly until the mixture thickens. Pour into ramekins. Let cool, then refrigerate for 2 hours.
- 4
When ready to serve, sprinkle brown sugar on top and use a kitchen torch to caramelize the sugar until a thin, crisp crust forms.
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