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Foamed Crema Catalana
A modern, no-bake take on the classic Spanish dessert. This foamed version of crema catalana is infused with cinnamon, lemon, and vanilla, then aerated in a cream whipper for a light, silky finish. Topped with caramelized sugar for that iconic crisp bite.
Home Cook
<30 Mins
Serves 4-6
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Ingredients
1 cup
Heavy cream
½ cup
Whole milk
3 tbsp
Granulated sugar
4
Egg yolks
1 tbsp
Cornstarch
1 tsp
Vanilla extract
½
Lemon (zest)
1
Cinnamon stick
1–2 tsp
Brown sugar (for caramelizing)
Topping
Fresh raspberries
250 ml
Heavy cream
110 ml
Whole milk
40 g
Granulated sugar
4
Egg yolks
10 g
Cornstarch
5 ml
Vanilla extract
½
Lemon (zest)
1
Cinnamon stick
5–10 g
Brown sugar (for caramelizing)
Topping
Fresh raspberries
Instructions
1
In a saucepan over medium heat, combine the heavy cream, milk, granulated sugar, and cinnamon stick. Stir gently until the sugar dissolves and the mixture is hot but not boiling (about 170°F). Remove and discard the cinnamon stick.
2
In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly pour some of the hot cream mixture into the yolks while whisking constantly, then return the tempered yolk mixture to the pot.
3
Cook over low heat, stirring constantly, until the mixture thickens just enough to coat the back of a spoon (170–175°F). Do not boil. Remove from heat and stir in the vanilla extract and lemon zest.
4
Pour the mixture through a fine mesh sieve into a clean bowl. Let cool to room temperature, then transfer to your CreamRight dispenser.
5
Charge with 1 Ultra-Purewhip N₂O charger, shake well, and refrigerate for 2–3 hours.
6
Shake the siphon and dispense into ramekins or small glasses. Sprinkle brown sugar over each and caramelize with a kitchen torch until crisp and golden.
7
Top with fresh raspberries and serve with espresso for the perfect pairing.
