I can’t believe this is 50th Friday Fiesta already, time flies but it’s been a pleasure to join Fiesta Friday since the very beginning. An enormous thank you to Angie for the best weekly party, your help, and your generosity. I have met so many new blogs, and bloggers during these past 50 weeks because of your Fiesta’s, and so, I bring you today a sweet and unctuous dessert as a thank you!
The Catalan Cream is not a Crème brûlée, it looks like the same but there are some differences, including the ingredients, and the process of cooking. The Catalan Cream contains milk, egg yolks, corn flour, sugar, cinnamon stick and is cooked into a sauce pan on the stove, while the Crème brûlée, contains fewer egg yolks, vanilla, cream, sugar and cooked in a bain-marie into the oven.
This recipe is adapted from the pastry chef Cristophe Michalak. Simple, easy and delicious, I hope you will enjoy it!
Thanks to Selma @ Selma’s Table and Sue @ Birgerbird for co-hosting this week’s this special Fiesta Friday. If you have not yet joined Fiesta Friday I advise you to come 🙂
Serves: 4 smalls ramekins or 2 medium ramekins (for me).
- 500ml of full-fat milk
- 1 cinnamon stick
- Zest of 1 orange (for me)
- 90g of demerara sugar (for me)
- 4 egg yolks
- 25g of corn flour
- Additional sugar for the caramel before serving.
- Boil the milk in a sauce pan with the cinnamon stick and the zest of 1 orange.
- Remove the sauce pan from the heat and cover it and let to infuse for 15 minutes.
- Remove the cinnamon stick from the pan.
- In a bowl, whisk together the egg yolks, the corn flour, and the sugar until it becomes pale and creamy.
- Pour the infused milk into the bowl and whisk slowly.
- Now, pour the mixture into the sauce pan and cook again on a medium heat until the cream becomes thick (stir continually).
- When the cream is ready, pour it into the ramekins and refrigerate for 4 hours (for me).
- Before serving, sprinkle all the surface of each ramekin with demerara sugar and burn it with a blowtorch to make the caramelized layer.
- Serve immediately.
This dessert is unctuous and creamy. You first have the caramel and at the same time, you have the smooth texture of the cream in your mouth!
PS: If you don’t have a blowtorch you have another option, preheat the broiler of your stove, place the ramekins under the broiler and caramelize. Remove from the oven and serve immediately. The only problem is the Catalan Cream will heat up into the oven during this procedure, so be sure to refrigerate for more hours.
90 Comments Add yours
This is one exotic dessert Linda. Loved that you added the orange zest. Can imagine the aroma and the flavor. Love the glaze on it too. I am looking to buy a blow torch soon.Any suggestions?
Thank you so much for your sweet comment, skd 🙂 Truly this is a very nice dessert 😀 For the blow torch I suggest you to have a look at home hardware store. Have a wonderful weekend 🙂
Thank you. You too 🙂
Your recipes are so interesting! Every time I read your blog I learn something new 🙂 I would love this dessert… looks fantastic!
Thank you very much for your kind words 🙂 This is a very simple dessert, I hope that you will give this recipe a try. Have a nice weekend!
this looks delish 🙂 perfect comfort food, dessert style!
Thank you 🙂 Our favorite comfort dessert!
This looks delicious! x
Thank you, Madelaine 🙂 xx
Yummy!! Crema Catalana is one of my favourite desserts!! It looks fab, love your pictures…
Thank you and I’m glad to see I’m not the only one, Serena 😀 The crema was delicious…
I bet it was! 😉 X
You are an artist! This is delectable. 🙂
Thank you for your kind words, Aruna 🙂
This looks so delicious!
It was a really delicious dessert, Sarah 🙂
Oh my goodness… this looks wonderful!
Thank you so much, Manion 🙂
Beautiful. The orange zest sounds like a lovely addition – yum.
Thank you, Lynda 🙂 The original recipe is infused with lemon zest, here I opted with orange zest and the result is very nice!
You can’t go wrong with desert and a blow torch 😉 . well, mayhaps I could go wrong with the blow torch. I’m still puting one on my list of wanted culinary devices though! Happy 50th fiesta!
You can survive without a blow torch but not without this sweet, yummy cream, toozesty 😀 Happy Fiesta Friday 50th
Oh wow! This is making my mouth water. I would absolutely love to try it. Thanks for sharing! 😀
Thank you so much 🙂 This is a very simple and tasty dessert. Do try and let me know how it turns out. Happy Fiesta Friday!
Linda this sounds incredible, very different from Creme Brule’. Love the infusion of orange and cinnamon, your photo’s are fantastic also. Love this!!!
Thank you so much for your nice comment, Suzanne 🙂 The cinnamon stick brings a spicy taste to the cream and the orange zest a subtle flavor to this simple dessert. We really enjoyed this sweet this weekend!
Linda, these look fabulous. I am not a fan of creme brûlée – it’s a bit bland for me but I LOVE this with the cinnamon and the orange zest. Bookmarking this one! Thanks so much for bringing this to the party – Happy Fiesta Friday!
Thank you Selma 🙂 This is not crème brûlée but it looks like; Selma, I promise that you will love this one, the spicy taste of the cinnamon and the flavor of the orange zest are so nice in this simple recipe. Thank you for co-hosting this 50th Fiesta Friday!
Wow Linda, I’ve never come across this and it looks marvelous! Thank you for bringing to the party this week and have a great weekend!
Thank you so much, Sue 🙂 It is a real pleasure to share and to join the party. Thank you for co-hosting this special 50th Fiesta Friday!
I like your orange & cinnamon touch here and will definitely dig out the blow torch again for some of this Crema catalana. Here’s to hoping they will look equally enticing as yours. Have a great weekend (I can imagine it will be a great one with some of those around)! N xx
Thank you very much, Nicole 🙂 It was a really nice dessert, a little spicy with the cinnamon and flavorful with the orange zest. A real pleasure for my sweet tooth…I’m sure your Crema Catalana will be delicious because I know how you cook, Nicole. Have a nice week xx
What a pretty custard! The sugar crust looks delicious to me 🙂
Thank you so much, June 🙂
I love Creme Catalan – and creme brulée, for that matter …. Thank you so much for sharing this recipe! I use the broiler instead of any blowtorch, and it works fine for me (managed to give my Italian meringue a lovely colour today under it ;-)), but thank your for the suggestion to cool the creme for a little longer!
Thank you very much and you’re welcome, Ginger 🙂 I love both of them too, sweet and creamy. I like the sound of the cracking noise of the caramel 😉 Are you going to post your Italian meringues?
I love love love Crema Catalana!! Yours look so delicious Linda!! Happy New Year xx
Thank you so much, Naina 🙂 It was very yummy and sweet. Happy Fiesta Friday xx
Wow Linda, this looks just fabulous! I recently bought some ramekins when I made Angie’s choco-flan dessert over Christmas, and I’ve been looking for recipes where I could use them again. This just fits the bill. I might have to purchase a blow torch too, your colors look perfect!
Thank you very much, Loretta 🙂 I hope that you get the chance to try this simple and sweet recipe soon and you like it as much as I did. Happy Fiesta Friday!
Gorgeous photos! Crema Catalan is one of my favorite desserts ever. Wow this looks amazing. Do you own a blow torch? I really have to be careful with this recipe. I might start making it every day. Yum!
Thank you for your kind words, Amanda 🙂 In this recipe Christophe Michalak used the zest of green and yellow lemon, I choose to work with the zest of 1 orange. It was very tasty and a little bit spicy with the addition of cinnamon stick. I’m addicted now 😀 I own a blow torch (gift for my lovely family). Have a nice week!
I’ve never heard of this dish. Thank you for explaining the difference. I will have to give it a try. It looks delicious!
Thank you so much, Julie 🙂 This is simple to prepare and nice flavors. Do try and let me know how it turns out. Have a nice week!
Absolutely heavenly, Linda! I love my desserts to be simple and elegant and this one fits the bill for both qualities! Thanks a million for sharing this with us today! 😀
Thank you and you’re welcome, Julianna 🙂 It is my great pleasure to share and come to the party 😀
I love this dessert! need to buy a blow torch asap I am so trying this xx
Thank you, Maulshri 🙂 This is a nice dessert with a lot of flavors. Have a nice week xx
This looks wonderful but after your advice i need a blow torch i dont think i would trust my grill x
Thank you, Justine 🙂 If you really want to try it, prepare the cream a night before and the following morning place the ramekins under the grill just before serving and if you are happy with the result, no need to buy a blow torch 😉 Have a great week x
ah yes, a good idea, I am pondering it perhaps for a lunch I am preparing this Saturday for friends, need to see if I have enough rammekins heh x
Finger crossed 😀
Simply stunning Linda – so creamy and looks perfectly luxurious to me! I look forward to trying this recipe as soon as possible.
Thank you so much, Margot 🙂 It is a simple and a delicious dessert, love the spicy taste of the cinnamon too. Do try and let me know how it turns out. Have a wonderful week!
So it is not creme brule :)))… Looks delicious 🙂
Thank you Sonal 🙂 Yes, it is different but both of them are delicious, sweet and creamy 😀
Looks so good!
Thank you very much, Johanne 🙂
Wow!!! Looks fantastic Linda!!💛
Thank you so much, Farianti ❤
I love this dish!
Thank you, Mr Fitz 🙂 I love it as well!
Tu es une artiste Linda ya3tik essaha 😉
Issalmek ya Safou 😉
Oh, my, you have outdone yourself! 🙂
Thank you very much for your kind words 🙂 This is a nice dessert and have a great day!
What a stunning dessert. I’m always looking for a reason to use my kitchen torch. I’ll let you know how it turns out!
Thank you very much 🙂 I would love to hear your thoughts on this recipe. Have a nice day!
I never made it to FF this week, Linda, and it appears I really missed out… This contribution of yours looks amazing! Your fabulous photos are soooo enticing. 🙂 The flavors sound delicious!
Thank you for all your kind words, Nancy 🙂 It is really easy and delicious Cream Catalan, I’m really addicted now 😀 I hope to see you back here next week at FF!
Omg love it dear:-) brulee effect attract me a lot
Thank you so much 🙂 It was really tasty!
Linda darling it’s late here and I have to suffer again!! This looks so yummy! Next time I’m not waiting for you to invite me- I’m coming and I hope you’re ready for it 😀 2 big ramekins please! xx
Marta, this dessert is so simple to prepare and unbelievably tasty and yummy. For sure 2 big ramekins for you my dear 😉 Enjoy your day, the weekend is coming xx
Wooooooow so drooling treat
Thank you very much 🙂
Ooh i sooo love your recipes. This one is too good. 🙂
Trust me, Sadia, this recipe was really tasty and so simple to make 🙂
As a big fan of creme brulee I think I’ll have to try this. Your pictures are so inviting.
Thank you so much, Sally 🙂 Always a pleasure to receive a compliment from you. Do let me know how it turns out. Have a nice day!
“Every woman should have a blow torch.” ~ Julia Child
With this gorgeous presentation of yours, you have convinced me to look into a blow torch for my kitchen. I think I have had catalan creme. To find out, I have to make it for myself! Just Lovely, Linda!
Thank you very much, Fae 🙂 The cream is one of the simplest dessert you can make, few ingredients and a “blow torch”. Any type of flavoring can be used (lemon, lavender…) to create your own version, really good. Have a great weekend!
Oh my God! this looks so delicious! I wish I could scoop out some right out of the screen! Great pictures, too, Linda!
Thank you so much, Sandhya 🙂
Yum! I tried a Catalan cream at a Spanish restaurant recently and adored it, so I’m super happy to have found your great recipe 🙂
Thank you so much, this recipe is so simple to make, I hope you will like it 🙂
I have made this recently and I love it! Thank you for the recipe. I really want to share it in my blog if you don’t mind
I’m glad you enjoyed the recipe. I will be flattered if you want to share my recipe, Thank you so much! 🙂