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Cozy Catalan Crema Recipe with Orange Zest and Caramelized Sugar Crust Made Easy

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A silky, fragrant Spanish custard dessert infused with fresh orange zest and topped with a crisp caramelized sugar crust, perfect for cozy gatherings and simple indulgence.

Ingredients

Scale
  • 2 cups (480 ml) whole milk (organic recommended)
  • 1 cup (240 ml) heavy cream
  • 6 large egg yolks (room temperature)
  • 1 cup (200 g) granulated sugar (divided: 1/2 cup for custard, 1/2 cup for caramelizing)
  • Zest of 1 medium orange (avoid white pith)
  • 1 cinnamon stick (optional)
  • 1 vanilla bean pod, split and scraped (or 1 tsp pure vanilla extract)

Instructions

  1. Preheat your oven to 325°F (160°C). Place your ramekins in a large baking dish or roasting pan.
  2. Pour 2 cups whole milk and 1 cup heavy cream into a saucepan. Add the cinnamon stick, vanilla bean pod (split and scraped), and the zest of 1 orange. Warm over medium heat until just below boiling, then remove from heat and let steep for 15 minutes.
  3. In a mixing bowl, whisk together 6 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened, about 2-3 minutes.
  4. Slowly pour the warm milk mixture through a fine mesh sieve into the egg yolk mixture, whisking constantly to avoid scrambling. Strain again to remove any bits of cooked egg or zest.
  5. Divide the custard evenly among your ramekins. Place the baking dish in the oven and carefully pour hot water about 1 inch deep around the ramekins to create a water bath.
  6. Bake for 35-40 minutes or until the custards are just set but still slightly wobbly in the center. A toothpick inserted near the edge should come out clean.
  7. Remove ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
  8. Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crisp crust. Alternatively, place ramekins under a broiler for 1-2 minutes, watching carefully to avoid burning.
  9. Let the caramelized sugar cool and harden for a minute or two before serving.

Notes

Temperature control is crucial to avoid curdling. Slowly temper eggs with warm milk while whisking constantly. Use a water bath to cook custard evenly. Chill custard overnight for best flavor and texture. If no kitchen torch is available, use the broiler carefully to caramelize sugar. Fresh orange zest is key for flavor; frozen zest can be used in a pinch.

Nutrition

Keywords: Catalan crema, Spanish custard, orange zest dessert, caramelized sugar crust, easy custard recipe, cozy dessert, traditional Spanish dessert

Find it online: https://gleamgulp.com/cozy-catalan-crema-recipe-with-orange-zest-and-caramelized-sugar-crust-made-easy/