We know we’re not the only ones who, immediately after trying a delicious treat from Disney World, think to ourselves “Where can we get this recipe?!”
Well, lucky us — it looks like we got an early holiday gift this year! While Toledo at Disney’s Coronado Springs regularly serves up small plates and dishes inspired by the flavors of Spain, now they’re sharing the recipe for one of our favorite desserts!
The Crema Catalana is one tasty celebration of the Valencia orange! Although the citrus-infused cream comes with a hint of cinnamon, buried beneath a layer of burned sugar…
…the delicious dessert is easier to make than you’d expect! And, just in time for the holidays, you can impress your friends and family members with your baking skills. So, grab your whisks ’cause we’re baking up the Spanish version of a crème brûlée from Toledo!
Before you start baking, you should know that you don’t need a culinary torch to make the Crema Catalina! All you have to do is put the chilled dessert in the oven on broil for 3 to 5 minutes until a crispy browned crust forms.
Buuuut, before you get broiling, you’ve gotta mix up the Crema Catalina and topping first!
1 Small Lemon
3 Cups 2% Milk
1/2 Vanilla Bean
1 Cinnamon Stick
3/4 Cup Sugar, Divided
6 Egg Yolks
1/2 Cup Cornstarch
6 Tablespoons Sugar, Divided
Fresh Orange Segments
Peel lemon. Place lemon peels in a medium saucepan with milk. Split vanilla bean in half and scrape seeds into milk. Add cinnamon stick and 1/2 cup of sugar.
Cook over low heat, stirring constantly, until milk reaches a temperature of 200°F. Remove from heat and cover. Steep at room temperature for 2 hours.
While milk is cooling, whisk together egg yolks, cornstarch, and remaining 1/4 cup of sugar together in a large mixing bowl until smooth. Refrigerate until ready to use.
Strain cooled milk mixture into a clean saucepan and bring to a boil over medium to low heat. Turn off heat.
Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture to temper the eggs. Strain egg yolk mixture into milk mixture, whisking constantly. Turn heat to low and cook, whisking constantly for 5 minutes, until thick. Remove from heat.
Place 4 ounces of custard into clay ramekins. Refrigerate for 2 hours.
To serve, sprinkle 1 tablespoon of sugar on top of each Crema Catelena. Caramelize using a butane culinary torch (or the oven like we mentioned earlier). Serve with orange segments.
While people are baking up pies and other goodies for the holidays, you can give your guests a little taste of Spain this Christmas, thanks to the Disney Parks Blog! Plus, those food photos for Insta will look AH-MAZING with the Crema Catalana.
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Will you be making the Crema Catalina? Let us know in the comments below!