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!
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
Crema Catalana
Ingredients
- 3 cups whole milk (750 ml)
- 1 cinnamon stick
- Peel from ½ of an orange or lemon, or a little of each
- 1 vanilla bean pod , optional, slit open
- pinch kosher salt
- 6 large egg yolks
- ¾ cup granulated sugar (150 grams)
- 3 Tablespoons + ¾ teaspooon cornstarch (30 grams)
- 6 Tablespoons granulated sugar , for dusting at the end
Instructions
- 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
- 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
- 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).
- 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.
- Refrigerate: Ladle cream into a pie 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 caramelize the sugar before serving.6 Tablespoons granulated sugar
Notes
Nutrition
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Wow such a tasty and very yummy recipe thanks for sharing this type of recipe with us!
Any suggestion if someone does not have a Kitchen Torch !!
Just broil the sugared tops for 1–3 minutes, watching closely, until bubbly and golden. Let cool to crisp up.
Thanks 🙂
OMGGG when i say this was delicious this was delicious!! every saturday i make a desert and when i saw this pop up i knew i HAD to make it! its even better than crème burlee! so easy and quick, although i was a little impatient waiting for it in the fridge 🤣! 11/10!
I’m just wondering if I don’t have a vanilla bean pod, do you or can you substitute vanilla extract?
Yes, you can definitely substitute vanilla extract! Just use about 1 to 1½ teaspoons of vanilla extract and stir it in after cooking, once you’ve removed the mixture from the heat.
-Stacy
This is so yummy!!! I love the subtle citrus and cinnamon with the creamy smooth texture! Great recipe!