Crema Andorrana

Crema Andorrana is a classic dessert from the Andorran and Spanish regions, reminiscent of the well-known Crema Catalana but with its own unique twist. This delightful treat features a rich custard base topped with light, fluffy cooked meringue and finished with a luscious caramel drizzle. A perfect ending to any meal, this dessert is both elegant and satisfying.

Ingredients

🥛 1 liter of milk, preferably Puleva or similar brand
🍚 350 grams of sugar, consider using Zucarera or a high-quality brand
🌽 25 grams of cornstarch, Maizena brand recommended
🥚 7 large eggs, whites and yolks separated
🍋 Peel from 1 lemon
🌿 Half a cinnamon stick
💧 A splash of water

Instructions

1- Prepare the Meringue:

• In a large mixing bowl, beat 7 egg whites to stiff peaks using an electric hand mixer with whisk attachments, such as a KitchenAid model.

2- Boil the Milk:

• In a stainless steel pot, bring 750 ml of milk and 125 grams of sugar to a boil over an electric hob.

3- Cook the Egg Whites:

• Add the beaten egg whites to the boiling milk. Stir continuously for 10 minutes using a metal slotted spoon, ensuring the egg whites cook thoroughly.
• Remove cooked egg whites from the milk and set aside.

4- Infuse the Milk:

• To the milk, add 125 grams of sugar, the lemon peel, and the cinnamon stick. Allow the mixture to cool and infuse its flavors.

5- Prepare the Custard:

• In a separate bowl, sift 25 grams of cornstarch. Add a small amount of cold milk from the remaining 250 ml and mix until smooth.
• Incorporate the egg yolks into the cornstarch mixture, stirring until well combined.

6- Combine and Thicken:

• Once the infused milk is cooled, remove the lemon peel and cinnamon stick. Pour the cornstarch and egg yolk mixture into the milk.
• Set the saucepan on low heat and stir continuously with a whisk until the mixture thickens to a custard-like consistency, akin to natillas.

7- Assemble the Dessert:

• Pour the hot custard into individual brown terracotta or ceramic ramekins, creating a vibrant yellow base.
• Top each serving with the reserved cooked egg whites.

8- Create Caramel Drizzle:

• Heat 100 grams of sugar with a splash of water until the mixture caramelizes to a golden-amber hue. Drizzle this liquid caramel over each dessert just before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories per Serving: Approximately 350
Proteins per Serving: 8g
Fats per Serving: 10g
Carbohydrates per Serving: 60g
Equipment: Electric hand mixer (KitchenAid or similar), Stainless steel pot, Metal whisk, Mixing bowls (ceramic and clear glass), Metal slotted spoon, Electric hob, Terracotta or ceramic ramekins

Cooking Tips:

• Ensure the egg whites are beaten to stiff peaks for a perfect meringue.
• Constant stirring is crucial to prevent the custard from lumping or burning.
• When making caramel, watch closely to avoid burning it.

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Crema Andorrana