Crema Catalana is a classic Spanish custard infused with citrus and cinnamon, then topped with a layer of caramelized sugar. It's a lighter, simpler take on the French crème brûlée, yet every bit as elegant.
Spanish Crema Catalana: A Classic Dessert with a Golden Caramel Top
Crema Catalana has always felt like home to me. I've made it so many times, yet I still enjoy steeping milk with cinnamon and lemon peel and caramelizing the golden sugar crust just before serving. A few simple ingredients create something so delicate and special.
Lighter than crème brûlée, the Spanish custard is smooth and citrusy, with that crackly caramel top that makes every bite satisfying. Once chilled and set, a thin layer of sugar gets torched to a golden shell, revealing the soft custard beneath. Spanish Crema Catalana is simple, nostalgic, and truly one of those traditional Spanish desserts that never loses its charm.
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⭐Why You'll Love My Recipe
- Simple Ingredients: You don't need cream or anything tricky, just milk, eggs, sugar, and a few aromatic extras.
- Perfect Make-Ahead Dessert: You can prep it hours before serving, so it's ready to go when you need it.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Milk, Cinnamon & Lemon Peel: I like starting with whole milk infused with a cinnamon stick and lemon peel. It gives the custard its smooth base and that perfect mix of warmth and citrus that feels truly Spanish.
- Egg Yolks & Sugar: The egg yolks make the custard rich and silky, while sugar adds sweetness and creates that signature crackly caramel top when torched.
- Cornstarch: I only use a little, just enough to thicken the custard without making it heavy. Dissolving it in milk first keeps it smooth and lump-free.
- Vanilla: A touch of vanilla ties everything together, adding a soft aroma that rounds out the cinnamon and lemon beautifully.
👩🏻🍳How to Make Crema Catalana
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Infuse the Milk: Heat milk with a cinnamon stick and lemon peel until nearly simmering, then let it cool slightly.
2. Prepare the Egg Mixture: Whisk egg yolks with sugar, mix in cornstarch slurry, and add vanilla.
3. Combine and Thicken: Remove the aromatics from the milk, gradually whisk it into the egg mixture, then cook on medium heat until thickened.
4. Chill and Caramelize: Pour into dishes, chill for at least 3 hours, then sprinkle with sugar and caramelize the tops of crema catalana with a torch before serving.
💭My Tips for Recipe Success
Use a Fine Mesh Strainer: If your custard has tiny lumps, I pour it through a strainer into the jug before chilling.
Torch in a Circular Motion: I move the flame in small circles so the sugar melts evenly and doesn't burn.
How to Store Leftovers: I keep them covered in the fridge for up to 2 days. I wait to add the sugar topping until right before serving so it stays crisp.
🍮Try These Spanish Dessert Recipes Next!
Recipe
Crema Catalana
Ingredients
- 600 ml Milk
- 1 Cinnamon Stick
- 4 Lemon Peels - Strips
- 4 Egg Yolks
- 60 g Sugar
- 30 g Cornstarch
- 1 teaspoon Vanilla
- 4 tbsp Sugar
Instructions
- In a saucepan, add the milk, cinnamon stick, and lemon peels. Heat gently until just before boiling, then remove from the heat and let it infuse for 10 minutes.
- Separate the egg yolks into a large mixing bowl. Add the sugar and whisk together until the mixture is smooth and well combined.
- In a small bowl, dissolve the cornstarch in a bit of the cooled milk to make a smooth slurry. Slowly whisk this into the egg yolk mixture until no lumps remain. Add the vanilla and whisk again until fully blended.
- Remove the cinnamon stick and lemon peel from the milk, then gradually pour the lukewarm milk into the egg mixture while whisking continuously.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens, about 10-12 minutes. Remove from the heat, then pour the custard into a jug and let it cool slightly.
- Pour the custard into serving dishes, let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 3 hours.
- Before serving, remove the plastic wrap and sprinkle 1 tablespoon of sugar over each custard. Caramelize the sugar with a kitchen torch until golden and crisp. Serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
The cracking of the sugar crust was so satisfying, and the custard beneath was just heavenly. Can't wait to try this again!