Small tapas, classic paella or cold gazpacho – Spanish cuisine somehow immediately puts us in the holiday mood and makes us dream of sun and vacation. But you don't have to jump on a plane to immerse yourself in the delicious world of Spanish recipes (although that wouldn't be a bad idea either). And since a delicious dessert is the crowning glory of a good meal, we have something very special for you today! Wonderfully creamy and with a crunchy sugar layer – our recipe for Crema Catalana is guaranteed to blow you away! Classic Spanish style, with chocolate or even Baileys – read on and enjoy!
Crema Catalana original recipe
Our bestGalaktoboureko recipesyou already know. But today we're taking a trip to Spain with our original Crema Catalana recipe. In Spain, the creamy dessert is usually served after dinner and accompanied by a strong espresso.
Ingredients for 6 servings:
- 600 ml milk, full fat
- 5 egg yolks
- 100 grams of fine sugar
- 15 grams of cornstarch
- The grated peel of 1 orange
- 1 Zimtstange
preparation
- Put the milk, cinnamon stick and orange peel in a small saucepan and slowly bring to the boil over medium heat.
- Mix the cornstarch with a splash of water in a bowl and set aside.
- Beat the egg yolks and sugar in a bowl with a hand mixer for 4-5 minutes until you get a light yellow mixture.
- Add cornstarch and 1-2 tablespoons to the egg mixture and mix well.
- Remove the cinnamon stick from the pot and reduce the heat.
- Slowly add egg yolk mixture to pot, stirring constantly.
- Simmer for 3-4 minutes, stirring, until the mixture has thickened.
- Remove from heat and pour the mixture into small bowls.
- Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
- Before serving, sprinkle the creams with a thin layer of brown sugar and caramelize with a small Bunsen burner.
Caramelize Crema Catalana in the oven
Don't have a Bunsen burner? No problem! Then you can caramelize the Crema Catalana in the oven. To do this, switch on the grill function, sprinkle the bowls with sugar and put them in the oven for 1-2 minutes. However, the time may vary depending on the oven and the sugar should not become too dark.
Chocolatey Crema Catalana
If it's dessert, please have it with chocolate! This Crema Catalana recipe tastes simply divine and is perfect for all chocolate lovers!
Ingredients for 8 servings:
- 6 egg yolks
- 1 liter of milk
- 35 grams of cornstarch
- 120 grams of sugar
- 1 teaspoon cinnamon or 1 cinnamon stick
- 170 grams of dark chocolate, melted
Preparation:
- Beat the egg yolks, sugar, cornstarch and cinnamon in a bowl with a hand mixer for 4-5 minutes until creamy.
- Add the melted chocolate and stir until smooth.
- Heat milk in the microwave or on the stove, but do not bring it to the boil.
- Add the warm milk to the egg yolk mixture, stirring constantly, and stir well.
- Pour the mixture into small bowls and cover with cling film.
- Place in the refrigerator for at least 4 hours.
- Just before serving, sprinkle with brown sugar and caramelize.
- And your chocolatey Crema Catalana is ready!
Recipe for the Thermomix
Like almost every dish, you can prepare Crema Catalana in the Thermomix as you wish! It's easy to prepare and takes less than 15 minutes - perfect for a delicious weeknight dessert!
Ingredients for 8 servings:
- 1 liter of milk
- 8 egg yolks
- 150 grams of sugar
- 30 grams of cornstarch
- The peel of 1 orange
- 1 Zimtstange
- 1 TL Vanilleextrakt
Preparation:
- Add the milk, half of the sugar, vanilla extract and cinnamon stick to the mixing bowl and cook on level 1/Varoma/reverse rotation for 10 minutes.
- Transfer mixture to a large bowl and rinse mixing bowl.
- Add the egg yolks and remaining sugar to the mixing bowl and beat with the butterfly attachment on level 3 for 2-3 minutes until frothy.
- Add cornstarch shortly before the end.
- Pour milk into the mixing bowl and heat for 8 minutes/90 degrees/speed 2 until the cream thickens.
- Pour the mixture into small bowls and cover with cling film.
- Place in the refrigerator for 4-6 hours.
- Just before serving, sprinkle with brown sugar and caramelize with a Bunsen burner.
- Enjoy!
Vegan Catalan Cream
I'm sorry, what? Vegan Crema Catalana? Yes, with a little imagination this is definitely possible! No animal products at all, but just as delicious – a real dream!
Ingredients:
- 220 grams of soy cream
- 220 grams silken tofu
- 20 grams of cornstarch
- 30 grams of yacon powder (available online and in any organic store)
- 20 ml orange juice, freshly squeezed
- The grated peel of 1 orange
- 1 tsp cinnamon
- 1 TL Vanilleextrakt
Preparation:
- Bring the soy cream, vanilla extract and cinnamon to a boil in a small saucepan over medium heat.
- Add the tofu, orange juice and zest and stir briefly.
- Remove the pot from the heat and puree the mixture in the blender until smooth.
- Then pour into 4 bowls and place covered in the refrigerator for 4-6 hours.
- Sprinkle with brown sugar and caramelize with a Bunsen burner.
- And voilà – it’s that easy to prepare Vegan Crema Catalana!
Catalan cream with Baileys
And finally, something just for the adults! This Crema Catalana with Baileys tastes really great and would be perfect for Easter brunch with the family.
Ingredients:
- 200 ml milk
- 200 ml low-fat sour cream
- 40 ml Baileys
- 3 egg yolks
- 40 grams of sugar
- 20 grams of cornstarch
Preparation:
- Place milk, sour cream, egg yolks, sugar and cornstarch in a small saucepan and bring to a boil over medium heat, stirring constantly.
- Reduce the heat and cook, stirring, until the mixture has thickened, 3-4 minutes.
- Pour the mixture into 4 molds and cover with cling film.
- Place in the refrigerator for at least 4 hours or overnight.
- Before serving, sprinkle with brown sugar and caramelize with a Bunsen burner.
