From Kiko's kitchen in Spain.

Originally published on Cookpad Spain as Crema catalana de casa, with US measurements.

Homemade Crema Catalana

Name: Homemade Crema Catalana
Total time: 2400 s
Yield: 6 servings
Ingredients: 2 cups milk (about 1/2 liter); 1/2 lemon; 6 eggs; 6 tablespoons sugar; 2 tablespoons cornstarch; 3 teaspoons sugar for caramelizing the top

Kiko @cook_1105399

Alcoi Alicante

Crema Catalana was another recipe my mother used to make. I didn't have the exact ingredient measurements, so I made an initial attempt, and you can tell I chose a mold that was too deep. I wasn't sure if I used the perfect amount of sugar for caramelizing. Also, I had to flip it out of the mold for presentation, so it looks more like a flan than a Crema Catalana with its caramelized top. Friends, this is how you learn. But do you know how it turned out? Absolutely delicious. GXL

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Ingredients

40 minutes

6 servings

2 cupsmilk (about 1/2 liter)
1/2lemon
6eggs
6 tablespoonssugar
2 tablespoonscornstarch
3 teaspoonssugar for caramelizing the top

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Steps

40 minutes

1

The ingredients.
2

Peel the skin of half a lemon, avoiding any white part (it would make the dessert bitter).
3

Place a saucepan on the stove with the milk and lemon peel pieces. Keep it on medium heat and turn off the heat just as it starts to boil, then set aside.
4

While the milk is heating, separate the egg yolks from the whites.
5

In a bowl, combine only the yolks (no whites), sugar, and cornstarch. Beat with an electric mixer on low speed until smooth.
6

Remove the lemon peel from the milk.
7

Pour the beaten mixture from the bowl into the saucepan.
8

Place on medium-low heat and get a wooden spoon ready to stir slowly.
9

When it starts to thicken, it's time to turn off the heat.
10

Transfer it to a mold and place this mold inside a larger pot with water (preheated, at least that's what I did).
11

Place in the oven at 340°F (170°C), with heat from above and below, preheated. This is called "baking in a water bath" for about 20 minutes.
12

Fresh out of the oven.
13

This is the cast iron kitchen tool for caramelizing the sugar.
14

Place the cast iron base directly on the stove until it's super hot.
15

Sprinkle sugar on top.
16

With the super hot cast iron base, press to caramelize the sugar.
17

This is how it turned out.
18

Place it in the fridge for at least an hour or until you're ready to serve.
19

Although ideally, it should be placed in separate containers with its caramelized sugar, I had to flip it out of the mold.

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Cooksnaps

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Kiko @cook_1105399

Published in the US on April 01, 2025 09:50

Alcoi Alicante

Me gustaba cocinar algun plato en casa, luego me registré en esta página internacional el 02/04/2010 , (siempre gracias a Julia), desde entonces una ilusión contínua de aprender, elaborar, publicar y compartir platos. Espero disfrutéis con mi recetario. Destacaría el esmero en la explicación de cada receta, paso a paso, con un vocabulario de ir por casa y la máxima cantidad de fotografias. GXL (gracias por leerme)