CRÈME CATALANE

Crème Catalane: A Delicious Taste of Spanish Tradition

If you love the velvety texture of crème brûlée, then you’re in for a treat with Crème Catalane, a Spanish dessert that offers a delightful twist on the classic French favorite. Known for its smooth, custardy consistency and the perfect balance of sweetness and spice, Crème Catalane is a traditional dessert hailing from the Catalonia region of Spain. It’s a dessert that’s both indulgent and elegant, making it the perfect way to end a meal or to impress guests at your next dinner party.

While similar to crème brûlée in its luscious texture and custard-like base, Crème Catalane distinguishes itself with the inclusion of subtle flavors like cinnamon and citrus zest. It’s also traditionally served with a lighter, less crispy caramelized sugar top, giving it a unique texture and flavor profile.

Why You’ll Love Crème Catalane:

• Rich and Creamy: The custard base is incredibly smooth and rich, melting in your mouth with every bite.
• Citrusy and Spicy: With notes of citrus zest and a hint of cinnamon, Crème Catalane offers a delicate, aromatic flavor that sets it apart from other custard-based desserts.
• Simple to Make: Despite its refined taste, Crème Catalane is easy to prepare and doesn’t require complicated ingredients or techniques.
• Perfect for Special Occasions: Whether you’re hosting a dinner party or looking for a special treat to enjoy at home, this dessert adds a touch of elegance to any occasion.

Ingredients:

• 2 cups whole milk
• 1 cinnamon stick
• 1 strip of lemon zest (about 2 inches long)
• 1 strip of orange zest (about 2 inches long)
• 4 large egg yolks
• 1/2 cup granulated sugar (plus extra for caramelizing)
• 1 teaspoon cornstarch (optional, for thickening)
• 1/2 teaspoon vanilla extract

Directions:

1. Infuse the Milk:

Start by infusing the milk with the aromatic flavors that give Crème Catalane its signature taste. In a medium saucepan, combine the whole milk, cinnamon stick, lemon zest, and orange zest. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but does not boil. Once you see steam rising from the milk, remove the pan from the heat and allow it to sit for about 5 minutes to let the flavors infuse.

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