Crema Catalana with Orange Zest and Cinnamon

Step-by-step method

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At a glance

You're looking at a Spanish twist on Crème Brûlée that trades vanilla for aromatic orange zest and torched cinnamon. The custard comes together quickly, but you'll need to stay focused while cooking it on the stovetop to keep the eggs from curdling, and then let it chill for a few hours before the fun part—torching the sugar topping just before serving.

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    Infuse the milk

    Warm the milk in a saucepan. Add a few strips of orange zest, sugar, and a whole cinnamon stick that you've torched with a kitchen blowtorch beforehand. Let all the flavours infuse thoroughly in the warm milk.

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    Make the egg yolk base

    While the milk is heating, whisk together the egg yolks, sugar, and cornstarch in a separate bowl. Whisk well until the mixture is beautifully smooth.

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    Combine and strain

    Sprinkle the cornstarch into the warm milk and let it dissolve. Remove the cinnamon stick and orange zest from the milk, then gradually pour it into the egg yolk base, stirring constantly.

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Crema Catalana with Orange Zest and Cinnamon

everydaybyyumsto
Active time total 30 min
Prep 10 min Cook 20 min
Plus 4 h of resting (not counted in active time)
6 Ingredients
6 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

What's in it?

2345 kcal

Calories

73 g

Carbohydrates

177 g

Fats

108 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Love a classic Crème Brûlée? Then you absolutely have to try this Spanish take on it, because in our book it kicks things up a notch! While the French classic relies on vanilla, Crema Catalana wins you over with incredible depth from zesty orange peel and torched cinnamon. That aromatic flavour paired with the silky custard under a crackly caramel crust is simply addictive.

Gluten-free Vegetarian High-protein Desserts Spanish To impress Indulgent treats

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