- Add 2 cups of organic milk into a sauce pan along with 8 lemon peels, 1 cinnamon stick, 1 vanilla bean split in half and 2 tablespoons of sugar, heat it with a medium heat and mix everything together, once it comes to a light boil turn off the heat and let the milk infuse
- Crack 5 large organic eggs and seperate the egg yolks from the egg whites (discard the egg whites), add 2 tablespoons of white sugar to the 5 egg yolks and whisk together, in a seperate bowl add 1/2 cup of cold organic milk along with 1 tablespoon of cornstarch and whisk together, add the cold milk mixture into the egg yolk mixture and whisk together until well combined
- Using a sieve add the infused milk into the egg mixture and whisk together until well incorporated, add the mixture back into the sauce pan and heat it with a medium heat, whisk the mixture continuously without stopping until you form a thick cream (between 9-10 minutes), turn off the heat and continue to whisk for another 30 seconds
- Transfer the mixture into 4 individual ramekins, after 20 minutes cover them with seran wrap and add to the fridge for at least 4 hours to let all the flavors develop and let the cream settle in
- To serve the Crema Catalanas, add 1 tablespoon of sugar on top of each one and using a kitchen torch burn the sugar until it has a deep golden color
So in all honesty, what is the difference between Crema Catalana and Crème Brûlée? Both are very similar, in-fact you could consider them cousins. Crème Brûlée is made with heavy whipping cream and is made in the oven, while Crema Catalana uses no heavy whipping cream and it´s made on the stove top. Crème Brûlée is thicker and heavier, while Crema Catalana is not as heavy and has a lighter texture. Either way you slice it, both are amazing desserts. Watch the video above on How to Make Homemade Spanish Crema Catalana Recipe or check out the recipe card below, which you can print. Salud!