Crema Catalana (Spanish Dessert)

In this video, Chef Manuel creates two versions of Crema Catalana (a kind of crème brûlée that comes from north Spain), a little different from the burnt cream recipe you’d find on the Internet – rustic style and Arola style.

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 2 Published Friday, 07 February 2014
Recipe type Desserts Custards Author Chef Manuel Olveira
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For 2 people ()

For the Mousse

  • 1 gelatin leaf
  • 200 mL milk
  • 10 grams sugar
  • 20 grams Marie biscuits

For the Infusion

  • 300 grams cream
  • 200 mL milk
  • peels of 1 orange
  • peels of 1/2 lemon
  • 1 cinnamon stick

For the Custard

  • 2 egg yolks
  • 10 grams sugar

What You Need

  • 1 orange sorbet (scoop)
  • chocolate (for garnishing)

Crema Catalana (Spanish Dessert) Directions
    1. For the mousse, soak the gelatin leaf in ice water for 10 minutes.
    2. Heat milk in a pan.
    3. In another pan, caramelize 10 g of sugar and then add hot milk.
    4. To this add crushed Marie biscuits. Remove the mixture from the heat, cover and keep aside.
    5. For the infusion, mix the milk (200 ml) and cream (200gms). Add the orange peels, lemon peels and cinnamon stick to this mixture. Cover and bring to a boil on medium heat.
    6. Whisk the egg yolks and remaining sugar. Strain the infusion and mix it with the egg yolks. Heat it on a low flame and stir continuously. Once the mixture thickens, remove it from the heat and strain.
    7. Let it cool.
    8. If you are making Crema Catalana the rustic way, add 2 tbsp of mousse mixed with 100 grams of whipped cream in a bowl and top the remaining 3/4 bowl with the egg yolk-infusion custard. Refrigerate for 2 hours before eating.
    9. If you want to do it the sophisticated way, as Chef Manuel does at Arola, then try this: Once the custard has cooled, pour it into a siphon and refrigerate for 2 hours.
    10. After 2 hours, bring the siphon out and charge it with a cylinder (as shown in the video), which aerates the cream making it foamy.
    11. Whip the remaining 100 grams of cream and add it to the Marie biscuit mousse.
    12. Set this at the bottom of a martini glass. Place a scoop of orange sorbet over this and pipe out the custard from the siphon over it. Top it with grated chocolate.
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