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Crema Andorrana presents an elegant custard dessert with a delicate lemon aroma and velvety texture beneath a crackling sugar crust. Influenced by Catalan crema, this Andorran variation showcases local refinement and French pastry techniques. The custard is set with cream and egg yolks while lemon zest infuses subtle citrus brightness, creating a sophisticated contrast to the caramelized top. Served at special celebrations and fine dining throughout Andorra, this dessert proves that mountain cuisine can be just as elegant as it is comforting.
In a medium saucepan, combine the whole milk, heavy cream, and lemon zest. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it infuse for 10 minutes. Strain to remove the lemon zest.
In a large mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, cornstarch, and vanilla extract until smooth and pale.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon, about 8-10 minutes. Do not let it boil.
Pour the custard into individual ramekins or a large serving dish. Allow it to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or until fully set.
Before serving, sprinkle an even layer of granulated sugar over the top of each custard.
Using a kitchen torch, carefully caramelize the sugar until it is golden brown and crispy. Alternatively, you can place the ramekins under a preheated broiler for a few minutes, watching closely to avoid burning.
Allow the caramelized sugar to harden for a few minutes before serving. Serve the Crema Andorrana chilled.
Crema Andorrana is an elegant custard dessert featuring a silky, lemon-infused cream filling topped with a caramelized sugar crust. It's similar to crème brûlée but with the distinctive use of lemon and cornstarch for thickening.
Crema Andorrana originates from Andorra and represents the influence of Catalan and French pastry traditions in the Pyrenees. It's served at special occasions and celebrations throughout the region.
The custard is made from whole milk, heavy cream, egg yolks, granulated sugar, cornstarch, vanilla extract, and fresh lemon zest. A separate layer of sugar on top is caramelized just before serving.
Infuse the milk with lemon zest before cooking for maximum flavor. Whisk constantly while cooking to prevent lumps and curdling. Chill thoroughly before caramelizing—a cold custard caramelizes better. Use a torch for even caramelization or watch closely under the broiler.
Serve Crema Andorrana chilled as the perfect finale to a dinner. It's wonderful on its own, though fresh berries or a light fruit coulis adds a bright contrast to the rich custard and caramelized sugar.