Crema Catalana

Why You’ll Love This Recipe

Crema Catalana is a simple yet elegant dessert that requires minimal ingredients and delivers maximum flavor. The contrast between the creamy custard and the crisp sugar crust is irresistible. Unlike crème brûlée, this dessert is often cooked on the stovetop, making it quicker and easier to prepare. The subtle citrus notes and warm cinnamon elevate the flavor, making it feel special yet familiar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole milk
• Egg yolks
• Granulated sugar
• Cornstarch
• Lemon zest
• Orange zest
• Cinnamon stick
• Additional sugar (for the caramelized topping)

Directions

1. In a saucepan, heat the milk with the lemon zest, orange zest, and cinnamon stick over medium heat until it just begins to simmer. Remove from heat and let it infuse for 10–15 minutes.
2. In a separate bowl, whisk the egg yolks with sugar until pale and creamy.
3. Add the cornstarch to the egg mixture and whisk until fully combined.
4. Strain the infused milk to remove the zest and cinnamon, then slowly add it to the egg mixture, whisking constantly to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency.
6. Pour the custard into shallow ramekins or traditional terracotta dishes and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
7. Just before serving, sprinkle a thin layer of sugar over each custard and caramelize it using a kitchen torch or under a broiler until golden and crisp.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Chilling time: 4 hours
Total time: 4 hours 25 minutes

Variations

• Vanilla version: Replace the citrus zest and cinnamon with vanilla bean or extract for a more classic custard profile.
• Alcohol-infused: Add a splash of Cointreau or Grand Marnier for a boozy twist.
• Chocolate Crema Catalana: Mix in melted dark chocolate after thickening for a rich chocolate version.
• Spiced version: Add a pinch of nutmeg or clove for a warmer spice profile.
• Dairy-free: Use almond milk or coconut milk as a substitute for whole milk, adjusting the thickening as needed.

Storage/Reheating

Crema Catalana should be stored in the refrigerator, covered, for up to 3 days. Do not caramelize the sugar topping until just before serving to keep it crisp. This dessert is best served cold and does not need reheating. If the custard thickens too much during refrigeration, allow it to sit at room temperature for a few minutes before serving.

FAQs

What is the difference between Crema Catalana and crème brûlée?

Crema Catalana is typically made with milk and flavored with citrus zest and cinnamon, whereas crème brûlée uses cream and often vanilla. Crema Catalana is also usually cooked on the stovetop, not baked.

Can I make Crema Catalana without a torch?

Yes, you can caramelize the sugar topping by placing the ramekins under a hot broiler for a minute or two. Watch closely to prevent burning.

Is Crema Catalana served hot or cold?

It is traditionally served cold with the sugar topping freshly caramelized before serving.

Can I make this dessert ahead of time?

Yes, you can prepare the custard up to 2 days in advance. Just wait to caramelize the sugar topping until you’re ready to serve.

Why isn’t my custard thickening?

Be sure to cook the custard over low heat and stir constantly. It needs time to activate the cornstarch and thicken properly.

Can I use cream instead of milk?

While not traditional, using cream will result in a richer custard, closer to crème brûlée.

Can I freeze Crema Catalana?

Freezing is not recommended as it can alter the texture of the custard.

What kind of sugar is best for the topping?

Use regular granulated sugar for the best caramelization. Finer sugars may melt too quickly, while coarser ones may not melt evenly.

How do I avoid curdling the custard?

Temper the eggs slowly by adding the warm milk gradually while whisking, and cook the mixture over low heat without boiling.

What dishes are traditionally used to serve Crema Catalana?

It is often served in shallow terracotta ramekins which help distribute heat evenly during caramelization and create a rustic presentation.

Conclusion

Crema Catalana is a beautifully simple dessert that captures the essence of Spanish cuisine—flavorful, comforting, and rich in tradition. Whether you’re hosting a dinner party or craving a homemade treat, this custard is sure to impress. With a few basic ingredients and a bit of patience, you can recreate this timeless dessert in your own kitchen.

Crema Catalana

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• Author: Amina
• Total Time: 4 hours 25 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Crema Catalana is a traditional Spanish dessert similar to crème brûlée, featuring a citrus- and cinnamon-infused custard topped with a caramelized sugar crust.

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Ingredients

• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• Zest of 1 lemon
• Zest of 1 orange
• 1 cinnamon stick
• Additional granulated sugar for topping

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Instructions

1. In a saucepan, heat the milk with the lemon zest, orange zest, and cinnamon stick over medium heat until it just begins to simmer. Remove from heat and let it infuse for 10–15 minutes.
2. In a separate bowl, whisk the egg yolks with sugar until pale and creamy.
3. Add the cornstarch to the egg mixture and whisk until fully combined.
4. Strain the infused milk to remove the zest and cinnamon, then slowly add it to the egg mixture, whisking constantly to temper the eggs.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency.
6. Pour the custard into shallow ramekins or terracotta dishes and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
7. Just before serving, sprinkle a thin layer of sugar over each custard and caramelize it using a kitchen torch or broiler until golden and crisp.

Notes

• Don’t let the custard boil during cooking to avoid curdling.
• Use fresh citrus zest for the most vibrant flavor.
• Caramelize the sugar topping just before serving for the perfect crisp texture.
• Store custards covered in the fridge for up to 3 days.
• Use a fine-mesh sieve to strain out zest and cinnamon stick for a smooth texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Spanish

Nutrition

• Serving Size: 1 ramekin (about 150g)
• Calories: 230
• Sugar: 26g
• Sodium: 45mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 145mg