If you’ve never heard of Crema Catalana, let me introduce you to my low carb and dairy free version of the dessert.
Crema Catalana comes somewhat close to Creme Brulee, but in fact, it is pretty different. A lot of people think it is just a Spanish version of the French dessert. But truth be told, it is not. First, it is Catalan, not Spanish, and second, it is not “bruleed.” It is cooked, and has a different, less creamy texture. What’s more, it’s not vanilla flavored. It has a bit of a sour taste with a hint of cinnamon.
I had my first Creme Brulee in France, and my first Crema Catalana in Barcelona. Admittedly, I was a little disappointed with it at first sight. I remember digging in the ramekin with a tiny spoon, thinking: “Where are the vanilla seeds?! Why is it so runny?” And while tasting it: “What’s up with the sour taste?” I actually thought the chef simply had no clue about how to prepare a proper creme brulee.
Well, I was wrong. It’s a different dessert. It’s made mostly of milk (not heavy cream as opposed to creme brulee), and it’s supposed to taste of citrus fruit zest and cinnamon. And last but not least, it’s not cooked in the oven, just slowly heated and slightly cooked on really low heat. It’s not supposed to be as dense as creme brulee. But the two desserts do share the caramelized sugar on top, and look completely the same from an airplane.
The low carb version of Crema Catalana has to deviate even more from the original than the keto version of Creme Brulee. I suggest using coconut cream (leave the full fat coconut milk in the fridge overnight and just use the cream. Leave the water for a smoothie or something) and really, I mean really slow cooking on low heat. You don’t want the eggs to cook and crumble, and the custard needs not to be too runny after sitting in the fridge for a few hours.
The recipe demands some patience. But if you’re a fan of Crema Catalana, and have gone low-carb, do give it a try. The taste will be worth it!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|