Crema Catalana recipe

Ingredients (approx. 10 portions)

1 L whole milk 250 ml whipping cream Zest of 1 lemon (yellow part only) Zest of 1 orange (orange part only) 1 cinnamon stick 10 egg yolks 200 g sugar 40 g cornflour

Preparation

1 Heat the milk, cream, lemon zest, orange zest, and cinnamon stick to 80°C. 2 Remove from the heat and allow to infuse for 15–20 minutes. 3 Strain the mixture to remove the zest and cinnamon. 4 Whisk together the egg yolks, sugar, and cornflour until smooth. 5 Gradually pour the warm milk mixture into the egg mixture while whisking continuously. 6 If necessary, blend briefly with a hand blender until completely smooth. 7 Divide the mixture evenly between ovenproof ramekins. 8 Cook according to the steps below.

Cooking steps in Invoq oven

Preheat – Combi – 100°C – 40% humidity – 20% fan – 1 minute

Insert product when alarm sounds

Combi – 90°C – 40% humidity – 20% fan – 30–40 minutes

(or until the custard reaches a core temperature of 82°C)

Cooling

Remove the ramekins from the oven when the custard is still slightly wobbly in the centre.

Cool rapidly to below 5°C.

Refrigerate overnight for optimal texture and consistency.

Recommended Tray

Imperial® tray 20 mm

Finishing & Serving

Just before serving, sprinkle a thin, even layer of caster sugar or granulated sugar over the surface. Caramelise using a gas blowtorch until a dark golden crust forms. Serve immediately while the sugar topping remains crisp.

Sébastien Monjoin

Sales & Culinary Support

Crema Catalana

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