Catalan Cream Delight
Catalan Cream Delight is a sumptuous and velvety dessert hailing from the heart of Catalonia. Known for its creamy custard base infused with aromatic vanilla, cinnamon, and citrus zests, this dessert offers a delightful contrast with its signature burnt sugar crust on top. Serve it chilled for a refreshing end to any meal, and enjoy the satisfying crackle of the caramelized topping as you take your first spoonful. Perfect for special occasions or a luxurious treat for yourself, this recipe is sure to impress your family and friends alike.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Milk
1 liter (None)
Vanilla bean
1 (Split and scraped)
Cinnamon stick
1 (None)
Lemon zest
1 small lemon, sliced into strips (Zested and cut into strips)
Orange zest
2 slices, 4 x 2 cm (Zested)
Egg yolks
8 (Separated from whites)
Caster sugar
1/2 cup (None)
Cornflour
4 tablespoons (None)
Soft brown sugar
3 tablespoons (None)
Instructions
1
In a saucepan, combine the milk, scraped vanilla bean, cinnamon stick, lemon zest, and orange zest. Heat over medium heat until it reaches a boil, then reduce the heat and let it simmer for 5 minutes. Remove from heat and strain the mixture to discard the solids, then set aside.
2
In a mixing bowl, whisk the egg yolks and caster sugar together until the mixture becomes pale and creamy, about 5 minutes. Gradually whisk in the cornflour until well combined.
3
Slowly add the warm milk mixture to the egg yolk mixture while whisking continuously to prevent curdling.
4
Transfer the combined mixture back into the saucepan and cook over low to medium heat. Stir constantly for 5-10 minutes until the mixture thickens to a creamy custard. Do not allow to boil.
5
Pour the finished custard into six 1-cup ramekins. Cover and refrigerate for at least 6 hours, or preferably overnight, until set.
6
Just before serving, evenly sprinkle the top of each custard with soft brown sugar. Use a kitchen torch or grill to caramelize the sugar until it forms a golden, crispy crust, about 3 minutes. Allow to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Catalan Cream Delight?
Catalan Cream Delight is a sumptuous and velvety dessert originating from Catalonia, featuring a creamy custard base and a signature burnt sugar crust.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the primary flavors in this dessert?
The custard is infused with aromatic vanilla, cinnamon, and citrus zests from lemon and orange.
How many egg yolks are required?
You will need 8 egg yolks, separated from the whites.
What type of milk should be used?
The recipe calls for 1 liter of milk.
How much caster sugar is needed for the custard?
The custard base requires 1/2 cup of caster sugar.
What is the thickening agent used in this recipe?
Cornflour is used as the thickening agent, specifically 4 tablespoons.
How long should the milk simmer with the aromatics?
After reaching a boil, reduce the heat and let it simmer for 5 minutes.
How do I prepare the vanilla bean?
The vanilla bean should be split and scraped before being added to the milk.
What citrus zests are included?
The recipe uses the zest of 1 small lemon (sliced into strips) and 2 slices of orange zest (4 x 2 cm).
How long should I whisk the egg yolks and caster sugar?
Whisk them together for about 5 minutes until the mixture becomes pale and creamy.
What is the best way to combine the milk and egg mixtures?
Slowly add the warm milk mixture to the egg yolks while whisking continuously to prevent curdling.
Should I boil the custard while thickening it?
No, you should cook it over low to medium heat and stir constantly without allowing it to boil.
How long does it take for the custard to thicken?
It typically takes 5 to 10 minutes for the mixture to thicken into a creamy custard.
What size ramekins are recommended?
The recipe suggests using six 1-cup ramekins.
How long must the dessert be refrigerated?
The custard needs to be refrigerated for at least 6 hours, or preferably overnight.
What sugar is used for the caramelized topping?
3 tablespoons of soft brown sugar are used for the caramelized crust.
How do I caramelize the sugar on top?
Use a kitchen torch or grill to caramelize the sugar for about 3 minutes until it forms a golden, crispy crust.
Should the dessert be served warm or cold?
The dessert should be served chilled, though the caramelized topping should be allowed to cool slightly after torching.
What is the texture of the topping?
The topping is a signature burnt sugar crust that provides a satisfying crackle when broken.
Can this recipe be made in advance?
Yes, it is best prepared at least 6 hours in advance or the day before serving.
Is it necessary to strain the milk mixture?
Yes, you should strain the mixture to discard the solids like the cinnamon stick and citrus zests before combining with the eggs.
What tags are associated with this recipe?
Tags include dessert, catalan, custard, cream, sweet, vanilla, lemon, orange, and special occasions.
How many total ingredients are in this recipe?
There are 9 ingredients in total.
Is there a specific preparation for the orange zest?
The orange zest should be cut into 2 slices, each approximately 4 x 2 cm.
What should the egg and sugar mixture look like before adding cornflour?
It should be pale and creamy.
Is this recipe suitable for special occasions?
Yes, it is described as a luxurious treat perfect for impressing family and friends on special occasions.
Does the recipe include nutritional information?
The provided data does not specify calories, fat, or other macronutrient details.
How many cinnamon sticks are needed?
One cinnamon stick is used to infuse the milk.
What is the first step in making the custard base?
Combining milk, vanilla, cinnamon, and zests in a saucepan and bringing them to a boil.