Crema catalana al horno 
Baked Crema Catalana
Crema catalana or crème brûlée? The difference lies in the cooking method: crema catalana is cooked on the stovetop, while crème brûlée is baked in the oven. Some say there's also a difference in thickness, as crema catalana uses cornstarch or another thickener, making it a bit thicker. Then there are the aromas: crema catalana is flavored with cinnamon and lemon, while crème brûlée uses vanilla and lemon.
In Spain, we tend to call any version 'crema catalana.'
We love these creams, and since I've already published the original version of crema catalana, this time I've made the other version, baked, without thickeners and with vanilla aroma because #ICookItIDontBuyIt
Baked Crema Catalana
Crema catalana or crème brûlée? The difference lies in the cooking method: crema catalana is cooked on the stovetop, while crème brûlée is baked in the oven. Some say there's also a difference in thickness, as crema catalana uses cornstarch or another thickener, making it a bit thicker. Then there are the aromas: crema catalana is flavored with cinnamon and lemon, while crème brûlée uses vanilla and lemon.
In Spain, we tend to call any version 'crema catalana.'
We love these creams, and since I've already published the original version of crema catalana, this time I've made the other version, baked, without thickeners and with vanilla aroma because #ICookItIDontBuyIt
Cooking Instructions
- 1
Mix the egg yolks with 5 tablespoons of sugar and the vanilla of your choice. If using powder, 1/4 teaspoon will be enough. If using a vanilla bean, split it in half and use the tip of a knife to scrape out the vanilla paste from one half.
- 2
Add the milk, cream, and lemon zest to the mixture, stirring well. Divide into small oven-safe dishes.
- 3
Preheat the oven to 350°F (180°C). Pour a little water into a baking tray and place the dishes with the mixture in it to bake in a water bath for 45 minutes.
- 4
After 45 minutes, remove the dishes from the oven, let them cool, and then refrigerate.
- 5
When ready to serve, for those with a kitchen torch, take the dishes out of the fridge, sprinkle with sugar, and caramelize with the torch. Serve immediately.
- 6
For those without a torch, you can caramelize them right after baking, using the hot oven. Switch the oven to broil mode. Place the dishes back in the oven on the top rack until the sugar caramelizes. Let them cool and refrigerate. In this case, the caramelized top won't be crunchy when eaten.
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