Lifestyle
Crema Catalana with caramelised sugar crust recipe
Crema Catalana is a Spanish custard infused with citrus and cinnamon, finished with a crisp layer of caramelised sugar.
Crema Catalana is often compared to crème brûlée, but in Spain it has always been its own thing. Traditionally scented with citrus peel and cinnamon rather than vanilla, it’s lighter, silkier and usually served in shallow dishes with a crackly caramel top.
The classic method involves gently heating and stirring the custard over an open flame until it thickens, which means constant attention and a steady hand. This Instant Pot version removes that guesswork. The gentle pressure and even heat give you a smooth, set custard without scrambling the eggs or standing at the stove.
Prep time: 35 minutes, plus chilling | Cook time: 20 minutes | Chill time: 3 to 4 hours or overnight | Serves: 10 espresso cups or 6 ramekins
Ingredients
- 500 ml fresh cream
- 6 egg yolks
- 80 g white caster sugar
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- Zest of 1 orange, or lemon, or mandarin, or a combination
For garnish
- Freshly grated nutmeg
- About 4 tablespoons raw brown sugar, for caramelising
Method
- Using a pressure cooker, gently heat the cream with the citrus zest and cinnamon, stirring occasionally. When the cream begins to foam, pour the mixture into a bowl. Leave to infuse for about 30 minutes.
- Wipe the inner pot clean. Add two cups of water and insert the trivet.
- In a separate bowl, whisk the egg yolks and sugar until the sugar dissolves.
- Once the cream has cooled to room temperature, remove the cinnamon stick and slowly stir the cream into the yolk mixture. Mix just until combined. Do not whip.
- Strain the custard mixture into a jug for easy pouring.
- Divide between espresso cups or ramekins and cover each tightly with foil. Arrange on the trivet, stacking carefully if needed.
- Secure the lid and select Pressure Cook on High. Cook for 10 minutes for ramekins or 8 minutes for espresso cups.
- Allow a full Natural Pressure Release. Once the pin drops, open carefully and remove the cups without spilling condensation onto the surface.
- Let cool uncovered for 30 to 45 minutes, then cover and chill in the fridge for at least 3 to 4 hours or overnight.
- Before serving, sprinkle a thin, even layer of brown sugar over each custard and grate a little nutmeg on top.
- Use a culinary torch to caramelise the sugar, or place briefly under a hot grill until the sugar melts and forms a crisp golden crust.
