This Spanish Crema Catalana recipe has a smooth and creamy custard topped with a layer of crunchy caramelized sugar. It’s easily made on the stove and takes less than 30 minutes to prep!
Crema Catalana is the most iconic Catalonian dessert!
It’s one of the first desserts I learned to make while living in Barcelona because it’s so beloved and very easy to make! It has a creamy custard with a caramelized sugar layer on top; it’s similar to Crème brûlée, but Spain’s version is done on the stove and infused with citrus and cinnamon flavors.
It is the perfect finale to any dinner and I love how you can make the custard part up to 3 days ahead of time! When we’ve hosted friends we let everyone torch their own sugar on top which they think is so fun.
Don’t miss my other Spanish recipes like Paella, Pan con Tomate, Patatas Bravas and Tortilla de Patatas.
How to make Crema Catalana:
Make Custard: Add milk, cinnamon stick, lemon and/or orange peel, salt, and vanilla bean pod (if using) to a saucepan. Bring to a gentle boil then remove from heat and set aside. In a separate bowl, mix egg yolks, sugar, and cornstarch. Temper the eggs by slowly mixing spoonfuls of hot milk into the egg mixture, whisking constantly. Pour tempered egg yolk mixture back into the pan, whisking to combine. Cook over medium-low heat, stirring constantly for about 7-10 minutes until thick enough to coat the back of a spoon (swipe a finger across the spoon – it should leave a straight line).
Refrigerate: Ladle custard into pie serving dish or 6 individual ramekins, cover and refrigerate for 4 hours, or up to 3 days.
Caramelize Sugar: Dust the top of each ramekin with one tablespoon of sugar. Use a kitchen torch to carefully caramelize the sugar before serving.
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Recipe
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Simmer Milk: In a saucepan, add milk, cinnamon stick, lemon and/or orange peel, salt, and vanilla bean pod (optional) then bring to a gentle boil. Remove from heat then set aside.
3 cups whole milk, 1 cinnamon stick, Peel from ½ of an orange, pinch kosher salt, 1 vanilla bean pod
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Combine: In a bowl combine egg yolks, sugar and cornstarch then mix well.
6 large egg yolks, ¾ cup granulated sugar, 3 Tablespoons + ¾ teaspooon cornstarch
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Temper Eggs: Use a ladle to scoop milk from the saucepan, and slowly drizzle it into the egg mixture, while whisking constantly, until incorporated. Repeat with two more ladlefuls of milk, to temper the eggs (slowly warm them up).
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Cook: Remove lemon peel, vanilla bean pod (if using), and cinnamon stick from milk and stir tempered egg yolk mixture into the pan. Cook over medium-low heat, stirring continuously for several minutes (about 7-10 minutes) until thickened enough to coat the back of a spoon. Test thickness by swiping your finger across the spoon: it should leave a straight line.
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Refrigerate: Ladle cream into a pie dish, or 6 individual ramekins*. Cover and refrigerate for 4 hours, or up to 3 days.
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Caramelize Sugar: Dust the top of each ramekin with one Tablespoon of sugar. Use a kitchen torch to caramelize the sugar before serving.
6 Tablespoons granulated sugar
Citrus Peel: Try to not get too much of the white plith–only the outer yellow and orange layer of the citrus.
Traditional Catalan Crema is served in shallow ceramic ramekins 12-13cm (similar to these ramekin), for a lot of surface area for the caramelized sugar layer.
Leftover Egg Whites: Use them for an omelette, Pavlova, or Meringue Roulade.
Calories: 302kcalCarbohydrates: 51gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 198mgSodium: 56mgPotassium: 205mgFiber: 0.4gSugar: 43gVitamin A: 445IUVitamin C: 0.02mgCalcium: 178mgIron: 1mg
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