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You are here: Home / Recipes / Spanish / Coffee Crema Catalana

Coffee Crema Catalana

June 29, 2020 By Manu Leave a Comment

Coffee Crema Catalana

Milk puddings and custards are definitely among my favourite desserts and this Coffee Crema Catalana is the perfect way to end your meal!

I love Crema Catalana much 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, but it also has to do with the fact that Crema Catalana is made with milk instead of cream, so it is also a “lighter” dessert.

Coffee Crema Catalana

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. 

Coffee Crema Catalana

Italians always end their meal with an espresso. And coffee is something we take quite seriously. So, whenever I can combine dessert and coffee together like in this case, I am the happiest person on earth!

This dessert is naturally gluten-free and it can be easily adapted for the Low Fodmap diet by using lactose-free milk. So it’s a total win!

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

Coffee Crema Catalana
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Coffee Crema Catalana

Coffee Crema Catalana – the Catalan version of the French crème brûlée with a crusty burnt sugar top, but coffee flavoured! The perfect way to end your meal.
Course Dessert
Cuisine Spanish
Keyword coffee, crema catalana, gluten-free, low FODMAP, pudding, Spanish
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 people
Author Manuela Zangara

Ingredients

  • 6 egg yolks
  • 150 gms – ¾ cup sugar + 4 tbsp
  • 40 gms – 1/3 cup corn starch
  • 300 ml – 1 ¼ cups freshly brewed coffee I used espresso
  • 600 ml – 2 ½ cups milk
  • ½ tsp cinnamon powder

Instructions

  1. Whisk together the egg yolks, sugar, cinnamon, and corn starch until white and fluffy.
  2. Add the coffee and whisk.
  3. Add the milk and whisk.
  4. Put the egg yolk mixture on the fire. Cook on a medium flame, whisking constantly, 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 crema catalana and brûlée it using a torch.  Serve immediately.

Don’t forget to pin this post!

Coffee Crema Catalana

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Related Posts:

  • GELATINA DI CAFFÈ – COFFEE JELLO
  • Coffee Panna Cotta
  • Low Fodmap Chocolate and Raspberry Muffins
  • Low Fodmap Mandarin Curd Shortbread Cookies
  • Low Fodmap Mandarin Curd

Filed Under: Desserts, Gluten Free, Low Fodmap, Mediterranean, Spanish, Tea Time Tagged With: coffee, crema catalana, creme brulee, dessert, espresso, gluten free, low fodmap, pudding, Spain, Spanish food, sweets, tea time

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Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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