🇪🇸 Spain · Dessert
Crema Catalana (Catalan Cream)
By eatmundo · July 7, 2026
Crema Catalana is a classic Spanish dessert, a delightful custard with a hint of lemon and cinnamon, topped with a brittle layer of caramelized sugar. Similar to crème brûlée but traditionally made with milk and thickened with cornstarch, it offers a refreshing citrusy aroma and a satisfying crack with every spoonful.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium saucepan, combine 750ml of whole milk with 1 long strip of lemon peel (avoiding the white pith for bitterness) and 1 small cinnamon stick. Heat over medium-low heat until it's just about to simmer, but do not boil. Remove from heat and let it infuse for at least 15 minutes to allow the flavors to deepen.
- 2
While the milk infuses, whisk together 6 large egg yolks with 100g of sugar in a separate bowl until the mixture is pale yellow and slightly thick. This aerates the yolks and sugar, creating a smoother custard base.
- 3
Add 30g of cornstarch to the egg yolk mixture and whisk until completely smooth and lump-free. Cornstarch is key here for the distinct texture of Crema Catalana, different from the egg-only thickening of crème brûlée.
- 4
Strain the infused milk to remove the lemon peel and cinnamon stick, then slowly pour about half of the warm milk into the egg yolk mixture, whisking continuously. This tempering step prevents the eggs from curdling and ensures a silky-smooth result.
- 5
Pour the tempered egg mixture back into the saucepan with the remaining infused milk. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or whisk, for 8-10 minutes. The custard will thicken to a creamy, coating consistency. Don't let it boil!
- 6
Once thickened, immediately remove the custard from the heat to prevent overcooking. Pour the Crema Catalana into four individual shallow ramekins or terracotta dishes. Ensure they are clean and dry before filling.
- 7
Cover each ramekin with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Let them cool to room temperature, then refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and set.
- 8
Just before serving, sprinkle 1 tablespoon of sugar evenly over the surface of each chilled Crema Catalana. Using a kitchen torch, caramelize the sugar until it forms a dark, brittle, glassy crust. If you don't have a torch, place under a very hot broiler for 1-2 minutes, watching carefully to prevent burning.
- 9
Allow the caramelized sugar to cool and harden for a minute or two before serving. The satisfying 'crack' as you break through the crust is an essential part of the Crema Catalana experience. Enjoy this elegant Spanish dessert!
Frequently Asked Questions
How do I prevent the custard from curdling?+
The key is to temper the egg yolks by gradually whisking in warm milk before combining with the rest of the liquid. Also, cook the custard over medium-low heat, stirring constantly, and never let it come to a boil. Remove from heat as soon as it thickens.
Why use cornstarch instead of just egg yolks?+
Cornstarch gives Crema Catalana its characteristic silky, yet firm texture, which is smoother and less jiggly than a crème brûlée. It also allows the dessert to be thickened with milk, making it a distinct Spanish specialty.
What's the best way to get a perfect caramelized sugar crust?+
A kitchen torch is the ideal tool for an even, thin, and brittle crust. If using a broiler, ensure it's very hot, place the ramekins close to the heat, and watch constantly. The sugar should melt and caramelize quickly without burning the custard underneath.
Can I make Crema Catalana ahead of time?+
Yes, the custard itself can be made up to 2-3 days in advance and stored covered in the refrigerator. However, the sugar crust should only be caramelized just before serving, as it will soften over time if left too long.
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