{"id":2506,"date":"2026-10-02T10:50:11","date_gmt":"2026-10-02T19:50:11","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/crema-catalana\/"},"modified":"2026-10-05T14:34:05","modified_gmt":"2026-10-05T23:34:05","slug":"crema-catalana","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/crema-catalana\/","title":{"rendered":"Crema Catalana with Tonka Bean"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Thanks to its proximity to Spain, Crema Catalana has long been a popular dessert classic in Austria too. Now this wonderfully creamy speciality is also available in Mexico \u2013 at Sabines Bakeaway, with my very own personal touch, of course: tonka bean.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The delicate cream with cinnamon, lemon and tonka bean is crowned with a wafer-thin, golden brown caramelized sugar crust. With the first spoonful, cool, creamy crema meets deliciously crunchy caramel \u2013 it's exactly this contrast that makes it so special.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1028\" height=\"1024\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Crema_Catalana_mit_Logo.jpg\" alt=\"Crema Catalana mit karamellisierter Zuckerkruste in Tonsch\u00e4lchen\" class=\"wp-image-2463\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Crema_Catalana_mit_Logo.jpg 1028w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Crema_Catalana_mit_Logo-300x300.jpg 300w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Crema_Catalana_mit_Logo-1024x1020.jpg 1024w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Crema_Catalana_mit_Logo-150x150.jpg 150w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Crema_Catalana_mit_Logo-768x765.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/Crema_Catalana_mit_Logo-12x12.jpg 12w\" sizes=\"auto, (max-width: 1028px) 100vw, 1028px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 8<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12 fresh egg yolks (size M)<\/li>\n\n\n\n<li>100 g brown sugar<\/li>\n\n\n\n<li>1.5 l milk<\/li>\n\n\n\n<li>100 g cornstarch<\/li>\n\n\n\n<li>2 cinnamon sticks<\/li>\n\n\n\n<li>grated zest of 1 organic lemon<\/li>\n\n\n\n<li>\u00bd\u20131 tonka bean, freshly grated<\/li>\n\n\n\n<li>8\u201310 tbsp sugar for caramelizing<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Flavouring the milk \u2013 ideally the day before<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Put 1.5 l milk in a pot together with the cinnamon sticks, the grated lemon zest and the freshly grated tonka bean and bring briefly to the boil.<\/li>\n\n\n\n<li>Remove from the heat, let cool a little and then put it in the fridge, covered, overnight.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparing the egg yolk cream<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>The next day, pour the flavoured milk through a fine sieve and remove the cinnamon sticks and lemon zest.<\/li>\n\n\n\n<li>Take 300 ml of the milk and stir the cornstarch into it thoroughly until smooth.<\/li>\n\n\n\n<li>Beat the egg yolks and 100 g sugar with the whisks of a hand mixer until thick and creamy. Stir the cornstarch mixture into the egg yolk mixture.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cooking the cream<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the remaining flavoured milk. Slowly work the hot milk into the egg yolk mixture, stirring constantly.<\/li>\n\n\n\n<li>Then return everything to the pot and heat over medium heat, stirring constantly, until the cornstarch binds and a nice creamy, thick consistency forms. <strong>Important:<\/strong> The cream must not boil, otherwise the egg yolks may curdle.<\/li>\n\n\n\n<li>Divide the finished cream between 8 ovenproof ramekins and let cool completely. Then chill in the fridge for several hours, ideally overnight as well.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Caramelizing<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Only just before serving, sprinkle each ramekin with about 1\u20131\u00bd tbsp sugar.<\/li>\n\n\n\n<li>Caramelize the sugar evenly with a kitchen torch until a thin, golden brown and crunchy caramel layer forms.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Tips and Variations<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Let the flavours infuse overnight<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The longer infusion allows the flavours of cinnamon, lemon and tonka bean to develop wonderfully. It makes a clear difference in taste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Easy to make ahead<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Crema Catalana can easily be prepared a day ahead. In the fridge it can set in peace and the flavours become even more intense. The caramelizing, however, should always be done just before serving. That way the sugar crust stays nice and crunchy and forms the perfect contrast to the cool, creamy crema.<\/p>\n\n\n\n<div style=\"margin-top:24px;text-align:center;\">\n<a href=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/crema-catalana.pdf\" download style=\"display:inline-block;background:#1B6770;color:#F6EEDF;padding:12px 26px;border-radius:6px;text-decoration:none;font-weight:600;letter-spacing:0.02em;\">Download recipe as PDF<\/a>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/\">\u2190 Back to Sabines Bakeaway \u2013 all recipes, prices and ordering<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Durch die N\u00e4he zu Spanien ist die Crema Catalana auch in \u00d6sterreich l\u00e4ngst ein beliebter Dessertklassiker. Jetzt gibt es diese wunderbar cremige Spezialit\u00e4t auch in Mexiko \u2013 bei Sabines Bakeaway, nat\u00fcrlich mit meiner ganz pers\u00f6nlichen Note: Tonkabohne. Die zarte Creme mit Zimt, Zitrone und Tonkabohne wird von einer hauchd\u00fcnnen, goldbraun karamellisierten Zuckerkruste gekr\u00f6nt. Beim ersten &#8230; <a title=\"Crema Catalana with Tonka Bean\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/crema-catalana\/\" aria-label=\"Read more about Crema Catalana mit Tonkabohne\">Read more<\/a><\/p>","protected":false},"author":1,"featured_media":2463,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2506","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Crema Catalana mit Tonkabohne<\/title>\n<meta name=\"description\" content=\"Die zarte Creme mit Zimt, Zitrone und Tonkabohne wird von einer hauchd\u00fcnnen, goldbraun karamellisierten Zuckerkruste gekr\u00f6nt. Beim ersten L\u00f6ffel trifft k\u00fchle, cremige Crema auf herrlich knackiges Karamell \u2013 genau dieser Kontrast macht sie so besonders.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/crema-catalana\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crema Catalana mit Tonkabohne\" \/>\n<meta property=\"og:description\" content=\"Die zarte Creme mit Zimt, Zitrone und Tonkabohne wird von einer hauchd\u00fcnnen, goldbraun karamellisierten Zuckerkruste gekr\u00f6nt. 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