Crema Catalana

Crema Catalana

Crema Catalana is a classic Spanish custard dessert with a beautifully caramelized sugar crust, infused with warm cinnamon and bright citrus flavors. It's a delightful treat that combines creamy texture with a crisp, sugary top.

Dessert

Prep Time

40 min

Cook Time

12 min

Servings

6

Crema Catalana, often considered the Spanish cousin of French crème brûlée, has a rich history dating back to Catalonia, Spain. Traditionally enjoyed on Saint Joseph's Day, this dessert features a luscious custard base infused with aromatic cinnamon and fresh citrus zest, lending it a unique and vibrant character. The delicate balance of creaminess and the contrasting crisp caramelized sugar topping make it a beloved indulgence in Catalan cuisine. The custard is prepared by gently warming milk and cream with cinnamon and citrus zest to absorb those wonderful flavors, then combined with egg yolks, sugar, and cornflour to create a smooth, rich texture. Cooking the mixture carefully ensures it thickens to perfection without curdling. Once set and chilled, the final step of caramelizing sugar on top creates an irresistible crunchy layer that adds a satisfying textural contrast. Crema Catalana pairs wonderfully with fresh berries, a glass of sweet dessert wine, or a cup of strong espresso, making it a fantastic conclusion to any meal. Its light yet decadent nature also makes it suitable for special occasions or everyday enjoyment.

Ingredients

  • 400 ml Milk
  • 150 ml Double Cream
  • 1 Cinnamon Stick
  • 1 Orange Zest
  • 1 Lemon Zest
  • 7 Egg Yolks
  • 100 g Caster Sugar
  • 6 tablespoon Caster Sugar
  • 45 g Corn Flour

Instructions

Step 1: Begin by gently warming the milk and double cream together in a saucepan set over medium heat. Add in the fragrant cinnamon stick alongside the bright orange and lemon zests. Stir occasionally as you heat the mixture just until it becomes steaming—be careful not to let it boil, which should take about 3 to 5 minutes. Once heated, remove the saucepan from the heat, cover it with a plate to capture all the delicious aromas, and set it aside for at least 30 minutes to allow the flavors to infuse fully. Step 2: Meanwhile, in a separate bowl, whisk the egg yolks, caster sugar, and cornflour together vigorously for 3 to 5 minutes until the mixture becomes light and pale—this ensures a smooth, airy custard. Strain the infused milk mixture through a fine sieve into the egg yolk bowl, whisking continuously to combine while tempering the eggs slowly. Step 3: Return this blended custard mixture to the saucepan and place it over medium-high heat. Whisk constantly for 10 to 12 minutes as the custard thickens. To check readiness, dip a wooden spoon into the custard and run your finger across the back; if the line stays clear without the custard running, it’s perfectly thickened. For extra smoothness, sieve the custard into a jug to remove any lumps or froth. Step 4: Pour the silky custard evenly into six 150 ml ramekins or small terracotta dishes. Allow them to cool at room temperature for about an hour until the custard is set but still has a slight wobble. Once cooled, refrigerate the ramekins overnight to fully chill and develop their flavor. Step 5: Just before serving, sprinkle about one tablespoon of caster sugar evenly atop each chilled custard. Use a kitchen blowtorch to caramelize the sugar until it bubbles and turns a beautiful golden brown, forming a crisp, crackly crust. If you don’t have a blowtorch, place the ramekins briefly under a hot grill, watching closely to prevent burning. Serve immediately to enjoy the delightful contrast between the crunchy caramel topping and the creamy custard beneath.

Quick Info

Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Servings
6

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