Of all the custard desserts, Crema Catalana is the simplest. No clumsy water baths and juggling ramekins in and out of the oven. This citrus-infused dessert is brightly flavored and perfect for a quick dessert. Lighter than most custards, Crema Catalana is made with milk instead of cream and this version is made with coconut milk.
Special equipment: 10 5-ounce ramekins, blow torch or broiler, 10 parchment circles cut to size of the ramekins to prevent a skin from forming on the custards
- Cook Time
- Prep Time
- 5 cups canned coconut milk, not light version
- 3 - 4 big fat strips of orange zest
- 3 - 4 big fat strips of lemon zest
- 1 whole vanilla bean, split and essence and bean added to milk or 1 tablespoon vanilla extract
- Pinch of kosher or sea salt
- 2 cinnamon sticks
- 1 cup sugar + a few teaspoons for bruleeing
- 8 egg yolks, lightly whisked
- 2 tablespoons cornstarch
1. Whisk coconut milk, orange zest, lemon zest, vanilla bean, salt, cinnamon, and 1 cup sugar in a medium saucepan over low heat until sugar is dissolved. Bring mixture to a simmer. Turn off the heat and allow to steep for 10 minutes.
2. Whisk cornstarch and eggs yolks together. Whisk coconut milk mixture into egg yolks, a little at a time. Return mixture to the saucepan and over medium heat, whisk constantly until custard is very thick, about 10 to 15 minutes.
3. Pour through a strainer and divide between ramekins. Place parchment pieces over ramekins and chill at least 4 hours or overnight.
4. Preheat broiler or gather your blowtorch! Remove parchment circles. Sprinkle tops with sugar and either place under broiler for a few minutes or torch until a golden sugar crust is formed.
5. Serve Crema Catalana.