Serve immediately after caramelizing for the perfect crunch.
Store any leftover custard (without caramelized sugar) in the refrigerator for up to 3 days.
Caramelize sugar just before serving to maintain the signature crisp texture.
Variations
Orange Zest: Replace lemon zest with orange zest for a citrus twist.
Spiced Crème Catalane: Add a pinch of nutmeg or ground cloves to the custard for extra warmth.
Sugar-Free Option: Use a sugar substitute suitable for caramelizing, though texture may slightly differ.
FAQ
Q: Can I use whole cinnamon powder instead of a stick?
A: A stick is preferred for infusion, but a small pinch of ground cinnamon can be used, keeping in mind it may make the custard slightly grainy.
Q: Can I prepare this in advance?
A: Yes! You can make the custard a day ahead, refrigerate it, and caramelize the sugar just before serving for maximum freshness.
Q: What’s the difference between Crème Catalane and Crème Brûlée?
A: Crème Catalane is traditionally infused with citrus zest and cinnamon, while Crème Brûlée is usually flavored with vanilla alone. Catalane is also often cooked on the stovetop, while Brûlée is baked in the oven.
