# Crema Catalana

Crema Catalana is a dessert that's like crème brûlée and flan had a baby together, featuring citrus peels and cinnamon.

- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 5 egg yolks
- 0.5 cup sugar
- 2 tablespoons corn starch
- 2 tablespoons water
- 2.5 cups whole milk
- 1 orange peels
- 2 cinnamon sticks
- orange zest

## Instructions

1. Separate 5 egg yolks into a bowl.
2. Add half a cup of sugar to the egg yolks.
3. Whisk the egg yolks and sugar until pale to prevent the sugar from cooking the egg yolks.
4. In a separate container, add 2 tablespoons of corn starch.
5. Add 2 tablespoons of water to the corn starch to create a slurry.
6. Pour the corn starch slurry into the egg yolk mixture and whisk well.
7. Set the egg yolk mixture aside.
8. In a pot, add 2 and a half cups of whole milk.
9. Peel an orange and add the orange peels to the milk.
10. Add two pieces of cinnamon sticks to the milk.
11. Light the cinnamon sticks with a mini torch to enhance their flavor.
12. Heat the milk mixture until it is simmering, then remove it from the heat.
13. Strain the milk mixture to remove the orange peels and cinnamon sticks.
14. Temper the egg yolk mixture by gradually adding the hot milk, little by little, while continuously whisking.
15. Pour the tempered mixture back into the pot.
16. Cook the mixture on low heat, continuously stirring until it thickens into a pudding-like consistency, ensuring no scrambled eggs form.
17. Strain the cooked mixture once more to ensure it is lump-free.
18. Pour the crema catalana into individual ramekins.
19. Chill the ramekins overnight.
20. Sprinkle a layer of sugar on top of the chilled crema catalana.
21. Torch the sugar at an angle until it caramelizes and forms a hard crust.
22. Grate some orange zest on top for garnish.

## Equipment

- bowl
- whisk
- separate container
- measuring spoon
- pot
- peeler
- mini torch
- strainer
- ramekins
- baking sheet

## Tips

- Whisk egg yolks and sugar quickly to prevent the sugar from cooking the yolks, until pale.
- Temper the egg mixture properly by gradually adding hot milk while continuously stirring to avoid scrambling the eggs.
- Continuously stir the mixture while cooking on low heat to prevent lumps and scrambling.
- Torch the sugar on top of the crema catalana at an angle for even caramelization.
- A little bit of fire makes the cinnamon sticks deli-bueno.

## Source

- Original video: https://www.tiktok.com/t/ZP8jchse6/
- Recipe page: https://www.cliprecipe.com/recipe/8bd5cadd-6c88-4b6c-957d-55f34ba7daa8
- Extracted: 2025-11-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt