Crema Catalana

Crema Catalana is a silky Spanish custard scented with lemon and cinnamon, topped with a thin, crackling layer of caramelized sugar. Lighter than many baked custards yet deeply comforting, it balances creamy richness with bright citrus and warm spice.

Nutrition · per serving

343kcal

8gProtein

38gCarbs

18gFat

0.2gFiber

2 servings

Ingredients

9 items

Custard base

whole milk250 ml

double cream50 ml

lemon zest2 wide strips

cinnamon stick1 small

egg yolks3

caster sugar45 g

cornstarch10 g

fine salt1 pinch

Caramel topping

caster sugar20 g

Tips

•For the most authentic texture, use shallow dishes rather than deep ramekins; Crema Catalana is traditionally broader and flatter than crème brûlée.
•If you do not have a kitchen torch, caramelize the sugar under a very hot grill as briefly as possible, watching constantly, though the finish will be less precise.
•Avoid grating the white pith with the lemon zest, which can make the custard bitter.
•This dessert is best served the day it is made, soon after caramelizing, so the sugar crust stays crisp.

Steps

1
Set out 2 shallow ramekins. In a small saucepan, combine the whole milk, double cream, lemon zest, and cinnamon stick. Place over medium heat until the mixture is very hot and just beginning to steam; do not let it boil. Turn off the heat and leave to infuse for 5 minutes so the citrus and cinnamon flavor the dairy without making it bitter.
250 ml whole milk50 ml double cream2 wide strips lemon zest1 small cinnamon stick
2
While the milk infuses, whisk the egg yolks, caster sugar, cornstarch, and fine salt in a bowl until smooth, slightly paler, and free of lumps. Make sure the cornstarch is fully dissolved now so the custard thickens evenly later.
3 egg yolks45 g caster sugar10 g cornstarch1 pinch fine salt
3
Remove the lemon zest and cinnamon stick from the hot milk mixture. Gradually pour about one third of the hot dairy into the yolk mixture while whisking constantly to temper the eggs. Then whisk the tempered yolk mixture back into the saucepan with the remaining hot dairy.
2 wide strips lemon zest1 small cinnamon stick250 ml whole milk50 ml double cream3 egg yolks45 g caster sugar10 g cornstarch1 pinch fine salt
4
Cook the custard over low to medium-low heat, whisking constantly and reaching into the corners of the pan, for 3-5 minutes until it thickens to a pourable pastry-cream consistency. Do not let it boil hard or the eggs may curdle. It is ready when it coats the whisk and the first bubbles are lazy and thick.
250 ml whole milk50 ml double cream3 egg yolks45 g caster sugar10 g cornstarch1 pinch fine salt
5
Immediately divide the hot custard between the ramekins and smooth the tops. Let them stand for 10 minutes to cool slightly, then chill briefly for 5 minutes if needed so the surface dries a little; this helps the sugar caramelize more evenly within the time limit.
6
Sprinkle the caster sugar evenly over the top of each custard in a very thin layer. Caramelize with a kitchen torch until deep amber and glassy, moving continuously so the sugar melts evenly without burning. Leave for 1-2 minutes for the crust to harden, then serve.
20 g caster sugar

Origin & History

Crema Catalana is a classic dessert from Catalonia and is one of Spain's oldest documented custards, with references dating back to the medieval period. It is traditionally flavored with citrus peel and cinnamon, then finished with a burnt sugar crust, often enjoyed on Saint Joseph's Day in March.

spanish custard dessert egg classic caramelized vegetarian

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Steps

Set out 2 shallow ramekins. In a small saucepan, combine the whole milk, double cream, lemon zest, and cinnamon stick. Place over medium heat until the mixture is very hot and just beginning to steam; do not let it boil. Turn off the heat and leave to infuse for 5 minutes so the citrus and cinnamon flavor the dairy without making it bitter.

250 ml whole milk50 ml double cream2 wide strips lemon zest1 small cinnamon stick

While the milk infuses, whisk the egg yolks, caster sugar, cornstarch, and fine salt in a bowl until smooth, slightly paler, and free of lumps. Make sure the cornstarch is fully dissolved now so the custard thickens evenly later.

3 egg yolks45 g caster sugar10 g cornstarch1 pinch fine salt

Remove the lemon zest and cinnamon stick from the hot milk mixture. Gradually pour about one third of the hot dairy into the yolk mixture while whisking constantly to temper the eggs. Then whisk the tempered yolk mixture back into the saucepan with the remaining hot dairy.

2 wide strips lemon zest1 small cinnamon stick250 ml whole milk50 ml double cream3 egg yolks45 g caster sugar10 g cornstarch1 pinch fine salt

Cook the custard over low to medium-low heat, whisking constantly and reaching into the corners of the pan, for 3-5 minutes until it thickens to a pourable pastry-cream consistency. Do not let it boil hard or the eggs may curdle. It is ready when it coats the whisk and the first bubbles are lazy and thick.

250 ml whole milk50 ml double cream3 egg yolks45 g caster sugar10 g cornstarch1 pinch fine salt

Immediately divide the hot custard between the ramekins and smooth the tops. Let them stand for 10 minutes to cool slightly, then chill briefly for 5 minutes if needed so the surface dries a little; this helps the sugar caramelize more evenly within the time limit.

Sprinkle the caster sugar evenly over the top of each custard in a very thin layer. Caramelize with a kitchen torch until deep amber and glassy, moving continuously so the sugar melts evenly without burning. Leave for 1-2 minutes for the crust to harden, then serve.

20 g caster sugar