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Crema Catalana

Recipe #229274 | 20 min | 10 min prep | SERVES 4 (Change Servings)

RECIPE BY: Annacia

Crema Catalana or Catalan Cream is the Spanish version of the French dessert, crème brulée. Due to the close proximity of Cataluña to France, some believe the famous French dessert actually originated in Cataluña! Wherever it originated won’t matter as you eat this dessert, letting it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph’s cream, traditionally prepared on March 19th, St. Joseph’s Day, the Spanish equivalent of Father’s Day in the USA. This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then, heat the broiler, carmelize the sugar and serve! (chill times not included)

Posted on: May 22, 2007

Ingredients

  • cup sugar
  • 4 egg yolk
  • tablespoon cornstarch
  • 1 cinnamon stick
  • 1/2 lemon, rind of, grated
  • cups milk
  • Directions

    1. 1
      In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy.
    2. 2
      Add the cinnamon stick and grated lemon rind.
    3. 3
      Pour in the milk.
    4. 4
      Slowly heat the mixture, stirring constantly, just until thickened.
    5. 5
      Remove pot from heat immediately.
    6. 6
      Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy as it should be.
    7. 7
      Remove the cinnamon stick and ladle the milk mixture into 4 ramekins (individual serving size).
    8. 8
      Allow to cool, then refrigerate for at least 2-3 hours.
    9. 9
      Before serving, preheat the broiler.
    10. 10
      Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin.
    11. 11
      When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown.
    12. 12
      This may take 10 minutes or so, depending on your broiler. Remove and serve immediately.
    13. 13
      If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.

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    Featured Reviews for This Recipe

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    From: Bayhill

    On Jun 12, 2007

    Made for ZWT Delicious! Very easy to make with a wonderful lemon flavor. This wasn't as "custardy" as creme brulee, but I liked it even better. This recipe fit perfectly in four (4 oz.) ramekins. My family loved this and gave it 2-thumbs up. Thank you for sharing this wonderful dessert.

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    From: AmandaInOz

    On Jun 6, 2007

    These were so good!! The lemon was the dominant flavour for me (maybe my lemon was huge), but it was fantastic and creamy. I thought it was quite different from crème brulée, but it was great in it's own right. Thanks Annacia! Your recipe was really clear and easy to follow!

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    From: Dreamgoddess

    On Jun 1, 2007

    One taste of this, and I thought I had died and gone back to Mount Olympus! I've never had creme brulee before, so I really didn't know what to expect. The taste of this far exceeded my expectations. It was really easy to make and I could have eaten all four serving by myself. This will definitely be made again and often. Thank you for sharing the recipe Annacia!!!

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    Nutrition Facts

    Serving Size 1 (189g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    1/2 lemons, rind of

    Calories 328
    Calories from Fat 76 (23%)
    Amount Per Serving %DV
    Total Fat 8.5g 13%
    Saturated Fat 4.2g 21%
    Monounsaturated Fat 3.1g
    Polyunsaturated Fat 0.8g
    Trans Fat 0.0g
    Cholesterol 205mg 68%
    Sodium 67mg 2%
    Potassium 201mg 5%
    Total Carbohydrate 58.0g 19%
    Dietary Fiber 0.0g 0%
    Sugars 50.0g
    Protein 6.4g 12%
    Vitamin A 388mcg 7%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.7mcg 12%
    Vitamin C 1mg 3%
    Vitamin E 0mcg 2%
    Calcium 165mg 16%
    Iron 0mg 2%

    detailed view...

    how is this calculated?

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