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.
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.
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
- 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
Whisk together the egg yolks, sugar, cinnamon, and corn starch until white and fluffy.
Add the coffee and whisk.
Add the milk and whisk.
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).
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.
Just before serving, sprinkle ½ tablespoon of sugar on each crema catalana and brûlée it using a torch. Serve immediately.
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