Recipe of the week – La Tasca’s Crema Catalana
As part of Gourmet Society’s official Bake Off for Macmillan Cancer, we got busy in the kitchen cooking up cakes and sweet treats from some of our favourite restaurants. Each week, we’re going to share the tricks of the trade with our followers, so you can recreate your favourite desserts at home.
This week, it’s Anna’s delicious Crema Catalana from our popular chain of Spanish restaurants, La Tasca. This had to be one of the trickiest technical bakes of the day! Anna did a great job with her Crema, but if you would rather sample the real thing, La Tasca diners can get 25% off food and drink at their local venue!
Similar to the famed French dessert Crème Brulee, a Crema Catalana is a milky sweet Spanish pudding with a golden sugar top just waiting to be cracked! Anna’s top tip is to invest in a blowtorch – not only is it easier than using a grill to caramelise the sugar, but it looks awesome too!
- 500ml whole milk
- Zest of ½ orange
- Zest of ½ lemon
- ½ cinnamon stick
- 1 vanilla pod, split lengthways
- 7 egg yolks
- 95g sugar, plus 6 tbsp to serve
- 10g cornflour
- Combine the orange zest, lemon zest, milk, cinnamon and the vanilla pod in a saucepan and gently bring the mixture to the boil. When bubbling, take the saucepan off the heat and put to the side to infuse
- Whilst your mixture is infusing, whisk the egg yolks with the sugar and cornflour until creamy.
- Sieve the infused milk and take out everything else. Put the milk back in the pan over a medium heat. Before it begins to boil, slowly add the egg and sugar mixture, whisking it continuously until it starts to thicken.
- When the mixture has thickened, take it off the heat and pour it into individual ramekins. Cover the crema and leave them to cool before putting them in the fridge.
- To serve sprinkle a tablespoon of sugar on top of each crema and caramelise using a blowtorch. If you don’t own a chef’s blowtorch, place the crema on a tray under a grill until the sugar turns dark brown. Allow the sugar to harden, then serve up to your guests.