Saffron Crema Catalana with Blood Oranges

February 2024 Potato Dumpling Society

The only difference between a Crème Brûlée and a Crema Catalana is the cinnamon. And if you’re familiar with my palate by now, darling, you know that I crave spices! Ever since living in the Caribbean, food simply doesn’t taste right without them!

This is a wonderful finish to a three course dinner because you have to make it ahead. You can have everything ready for plate-up before dinner even begins and simply pop out the ‘ol torch at the last minute for a little third course fiery brûler show.

This recipe yields 6 servings in crème-brûlée rammekins

In a sauce pan, gently heat and bring to almost the boil:

• 2 c whole milk

• 1 c heavy cream

• 1 cinnamon stick (or 2 tsp ground cinnamon)

• 6 strips lemon peel (use a veggie peeler to ensure no bitter pith is included)

• 2 pinches saffron (I recommend Diaspora Co.’s Kashmiri Saffron if you can find it)

• 1 vanilla bean, or 1 tsp vanilla paste

• 1/2 tsp salt

Add this in a slow stream to a bowl containing a mixture of:

• 7 egg yolks

• 3/4 c sugar

• 3 Tbs cornstarch, sifted