Vegan Crema Catalana
Vegan Crema Catalana is a Spanish dessert in all its typical flavours. Aromatic, light with a nice caramelized thin layer on top. Full Video Recipe and Details on how to make it.
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Vegan Crema Catalana
The iconic Spanish burnt custard dessert known as Catalan Cream (crema Catalana) is the perfect dessert to enjoy after a meal. This vegan version is aromatic, light and with a nice caramelized thin layer on top.
Break the top and discover in each spoon a rich cream with some cinnamon notes and lemon.
500 gr of Plant-Based Milk (Soy, Almond, Oat, Cashew)
50 gr Plant-Based Butter
30 gr Corn starch
100 gr Organic Beetroot Sugar
1/2 tsp Xanthan Gum
Zest of 1/2 or Lemon (or 1/3 of Orange)
1 tsp Lemon Juice
1 Cinnamon Stick
Pinch of Salt
1 tbsp of Brown Sugar (for each portion)
The ingredients are for 4 Portions
This cream in its original version is one of the oldest European desserts, its creation dates back to the 14th Century.
As its name suggest, Crema Catalana is a typical Spanish dessert, from the Catalonia region.
Crema Catalana is consumed throughout the year, but it is traditionally served on Saint Joseph’s Day on March 19th. For this reason in Spain is also known with the name of Crema de Sant Josep (named after Saint Joseph the husband of the Virgin Mary).
The Vegan Crema Catalana is a spoon dessert with a sweet, slightly burnt, caramelized surface.
Get your spoons ready and dig in this amazing vegan dessert.
Vegan Crema Catalana
Using a medium- small bowl add approximately one glass of plant-based milk to the corn starch.
Whisk or stir until the corn starch is completely dissolved.
It is important to don’t skip this step and to only mix the corn starch with cold plant-based milk to avoid the formation of clumps.
Leave the mixture aside and take a heavy saucepan.
Add the remaining plant-based milk, 100 gr of sugar, zest of 1/2 lemon (or zest of 1/3 of orange), 1 tsp of lemon juice, 1 cinnamon stick and a pinch of salt.
Place the heavy saucepan on medium heat. Whisk until all the sugar dissolve and bring to a boil.
Whisk and let the mixture boil for 1 minute, then remove the cinnamon stick with the help of a fork.
Turn the heat off or remove the pan from the heat if you are using an induction (or radiant) cooktop.
Use a hand blender or transfer the mixture into a blender jar and blend, you should not be able to see or feel and zest in the liquid and the colour should get a shade darker.
This step will give a nice yellow colour to the cream and it will uniformly infuse with lemon (or orange) for a delicate and light taste.
Place the heavy saucepan back on a medium heat.
Add 50 gr of plant-based butter, whisk it until dissolved.
Add the plant-based milk with corn starch you left aside, and whisk bringing to a boil.
Add 1/2 tsp of Xanthan Gum and whisk until it reaches consistency approximately another minute.
Keep an eye on the cream in this time as while it get denser is more likely to burn if you stop whisking.
Remove from the heat, pour the cream hot in your serving dish.
Let the Catalan cream cool completely , then place in the fridge covered with cling film, to set for 3-4 hours.
You can store the Catalan cream in the fridge until serving.
The Catalan cream or Crema Catalana can be consumed within 3 days.
The use of orange zest instead of lemon zest is entirely upon personal preference.
Using cinnamon stick in the cream give a nice light cinnamon touch, if you use ground cinnamon instead add just a hint to have a similar result, or the cream will be overpowered by the cinnamon taste.
Once the Vegan Crema Catalan is set and you are ready for serving take one spoon of brown sugar and dust the surface of the cream.
You will need approximately one tbsp of brown sugar for each serving, depending on how thin you want the caramelized surface to be.
Sprinkle the brown sugar in an even layer.
Using a kitchen torch caramelize the sugar on the surface.
Depending on how strong you want the caramelization taste, keep the torch farther for a mild and uniform caramelization, or closer for a more burnt and crunchy deep caramelization.
The Vegan Crema Catalana needs to be served immediately after torching, informe your guests that the cream could still be hot at the moment of service.
The Vegan Crema Catalana after torching should be consumed, if you want to prepare this dessert in advance simply wait to add the brown sugar and caramelize the surface when you are ready for serving.
We hope you will enjoy this little Spanish dessert trip with this recipe recipe, as always we are looking forward to hear your feedback preparing it.
Let us know what you think about this dessert and feel free to share it with anyone you think may like it.
Drop a comment below for any query or if you have experimented any variation with our Vegan Crema Catalana recipe that you want to share.
Let’s change the world today one dessert at the time.