I am a huge fan of today’s recipe. This Chocolate Crema Catalana is to die for. Totally my kind of dessert!

I love both custard-based and chocolate-based desserts and this treat combines my 2 favourite things into one. So, it must be perfect, right?

I also have to admit that I like Crema Catalana more than Crème Brûlée.  Part of it must be because it reminds me of Barcelona, one of the cities I love the most in the world and where I have always had a great time (and amazing food), but it also has to do with the fact that Crema Catalana is made with milk and no cream at all, so it is also a “lighter” dessert.  As I am lactose intolerant and I am following the Low Fodmap diet, I made this using lactose-free milk.

Besides, it is much easier and faster to make than its French cousin.  I love the fact that you cook it on the stove and not in the oven, so the risk of it curdling is close to zero.  

This chocolate version is particularly sinful. It is so smooth and silky! There is nothing better than to crack that crust of caramelised sugar to dig into that chocolate cream!

Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!

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Chocolate Crema Catalana

Chocolate Crema Catalana - the Catalan version of the French crème brûlée with a crusty burnt sugar top, but chocolate flavoured!

Course Dessert

Cuisine Catalan, Spanish

Keyword chocolate, dessert

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings 8

Author Manuela Zangara

Ingredients

• 6 egg yolks
• 120 gms – 1/2 cup + 1 1/2 tbsp sugar
• 40 gms – 1/3 cup corn starch
• 1/2 tsp cinnamon powder
• 170 gms - 6 oz. dark chocolate, melted
• 1 lt. – 4 cups milk, hot

Instructions

1. In a bowl, whisk together the egg yolks, sugar, cinnamon powder, and corn starch until white and fluffy.

2. Add the melted chocolate and keep whisking.

3. Add the milk, while whisking constantly.

4. Put the mixture on the fire and slowly and cook on a medium flame until it boils and the cream thickens.  It will be quite frothy at the beginning, but the foam will disappear once it starts to boil (at this point, the crema catalana will be ready).

   
5. Divide the cream between 8 ramekins and let it cool down. When at room temperature, put it in the fridge until you are ready to serve it.

6. Just before serving, sprinkle ½ tablespoon of sugar on each chocolate crema catalana and brûlée it using a torch.

   
7. Serve immediately.

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