This Crema Catalana Recipe is a family favorite, Crema Catalana is a traditional Spanish dessert that combines the smoothness of custard with an interesting golden caramelized crust. This authentic Spanish Crema is a creamy flavorful dessert that melts in the mouth. It has warm flavors of cinnamon and citrus.
Crema Catalana
Crema Catalana is a Spanish dessert that's like a simpler, lighter version of crème brûlée. It's a smooth custard with hints of citrus and cinnamon, topped with a layer of crunchy caramelized sugar. This treat is perfect for impressing guests at your next dinner party, holiday celebration, or any special occasion!
One of my favorite desserts in Spain is Crema Catalana. I’ve had it so many times after dinners at various restaurants, and it never gets old! Each time feels like a little treat at the end of a good meal. The creamy texture with that crispy sugar top, it’s just perfect. I love how it’s sweet but not too heavy, making it the perfect way to finish a meal. Every time I see it on the menu, I can’t resist ordering it!
While making this tasty dessert, I ended up with a bunch of leftover egg whites. Instead of wasting them, I turned them into a fluffy and delicious Cloud Cake!
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⭐Why You'll Love This Crema Catalana Recipe
- Creamy Indulgence: Dive into the creaminess of this dessert, A smooth custard that simply melts in your mouth.
- Explosion of Flavors: Enjoy a burst of deliciousness with the blend of cinnamon and zesty lemon, making every spoonful a delightful adventure of rich flavors.
- Homemade Comfort: Find comfort in the warmth of homemade goodness, as the inviting flavors fill your kitchen during the preparation of this classic Spanish dessert.
- Crisp Caramelization: "Have fun making your dessert look and taste awesome by creating a super cool sugary crust on top.
- Impressively Refreshing: Serve it chilled for a refreshing end to any meal, offering a delightful contrast to the warm, caramelized top.
- A Taste of Spain at Home: Transport yourself to the charming streets of Spain as you enjoy the authentic taste of Crema Catalana in the comfort of your home.
If you want more desserts you should check out Chocoflan and Custard.
🧾Crema Catalana Ingredients
Here is a list of everything you need:
- Milk: Provides a creamy base for the custard.
- Cinnamon Stick: Infuses a warm and aromatic cinnamon flavor into the custard.
- Lemon Peel: Adds a hint of citrusy freshness, enhancing the overall flavor profile.
- Egg Yolks: Contribute to the richness, texture, and color of the custard.
- Sugar: Sweetens the custard.
- Cornstarch: Acts as a thickening agent to give the custard its desired consistency.
- Vanilla: Enhances the overall flavor with a sweet and aromatic vanilla essence.
- Sugar: Creates a caramelized sugar crust on top of the custard, providing a delightful contrast in texture and sweetness.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Crema Catalana
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a small saucepan, put milk, a cinnamon stick, and strips of lemon peel to let the flavors blend.
2. Put it on the stove and warm it over low heat until it's almost about to simmer. Then, take it off the heat and let it cool a bit.
3. Separate the egg yolks from the whites and put the yolks in a big bowl. Add sugar to the egg yolks and whisk until they are well mixed.
4. In a small bowl, mix cornstarch with a bit of the cooled milk to make a smooth slurry. Pour the slurry into the egg yolk mixture and whisk.
7. Add in the vanilla and whisk it well until everything is mixed together.
8. Remove the cinnamon stick and lemon peel strips from the milk and pour the Lukewarm milk into the egg mixture and whisk.
9. Pour the egg and milk mixture back into the saucepan and cook over medium heat. Keep stirring until the mixture thickens, which should take about 10-12 minutes.
10. Pour the custard into each dish, let the Crema Catalana cool to room temperature, cover with plastic, and refrigerate for at least 3 hours or until fully set.
13. Take the custards out of the fridge, remove the plastic, and sprinkle a tablespoon of sugar evenly on top of each. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust and serve right away.
Serving:
- Elegant Presentation: If you've used individual ramekins, keep it simple by serving directly in these dishes.
- Caramelized Sugar: Ensure the caramelized sugar stays intact, delivering a visual appeal with a delightful crunch with every spoonful.
- Serve Chilled: Enjoy the classic way – serve Crema Catalana chilled. The coolness enhances its creamy texture and complements the caramelized sugar on top.
💭Tips for Recipe Success
Infuse Flavors: Elevate the custard by infusing the milk with fresh lemon zest and a high-quality cinnamon stick for aromatic depth.
Quality Egg Yolks: Use fresh, large egg yolks, ensuring no traces of egg whites for a smooth and rich custard.
Consistent Stirring: Stir the custard mixture continuously while cooking to prevent lumps and ensure a smooth consistency.
Chilling Time: Allow sufficient time for the custard to cool and set in the fridge. This enhances both flavor and texture.
Caramelization Technique: Exercise caution when caramelizing the sugar on top. Use a kitchen torch for precise control and even caramelization.
Serve Chilled: Crema Catalana is traditionally served chilled, so plan accordingly for the best experience.
❓Commonly Asked Questions
Here are some commonly asked questions about making homemade Crema Catalana:
Creme brulee and Crema Catalana, both delightful custard desserts with a caramelized sugar crust, differ in their origins and flavors. Creme brulee, originating from France, boasts a rich and creamy texture flavored with vanilla. On the other hand, Crema Catalana comes from Catalonia, Spain, and is characterized by a lighter, silkier consistency infused with cinnamon and lemon zest for a subtle citrusy and spiced taste. While creme brulee is typically baked in the oven, Crema Catalana is often prepared on the stovetop.
How Crema Catalana is different from Natilla?
Crema Catalana and Natilla, both with Spanish roots, differ in their ingredients, texture, and flavors. Crema Catalana, originating from Catalonia, features a custard base infused with cinnamon and lemon zest, creating a light, silky texture with a subtle citrusy and spiced taste. The final touch is a caramelized sugar crust. In contrast, Natilla, a traditional Spanish custard, is characterized by its smooth and creamy consistency, often flavored with vanilla or cinnamon. While Crema Catalana is typically served cold after refrigeration, Natilla can be served at room temperature or chilled.
Crema Catalana, originating from Catalonia, is a creamy custard infused with cinnamon and lemon zest, offering a light and silky texture with a hint of spiced citrus. It is often characterized by a caramelized sugar crust. On the other hand, Flan is a Spanish caramel custard that tends to be denser and more set than Crema Catalana. Flan incorporates milk, eggs, and sugar, giving it a richer and smoother consistency.
🍮More Custards and Puddings
I have also made a few more custards and puddings like:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Crema Catalana Recipe
Ingredients
- 600 ml Milk
- 1 Cinnamon Stick
- 4 Lemon Peels
- 4 Egg Yolks
- 60 g Sugar
- 30 g Cornstarch
- 1 teaspoon Vanilla
- 4 tbsp Sugar
Instructions
- In a small saucepan, add milk, cinnamon stick, and strips of lemon peel to infuse flavors.
- Place in the stove and heat over low heat until it almost reaches a simmer, then remove from heat and let it cool slightly.
- Separate the egg yolks from the egg whites and place the egg yolks in a large bowl.
- Add sugar to the egg yolks and whisk until well combined.
- In a small bowl, dissolve the cornstarch in a small amount of the cooled milk to create a slurry.
- Add the cornstarch slurry to the egg yolk mixture, whisking continuously to avoid lumps.
- Add vanilla and whisk well until combined.
- Remove the cinnamon stick and lemon peel strips. Slowly pour the lukewarm milk into the egg mixture while whisking.
- Pour the mixture back into the saucepan and place it back on the stove over medium heat.
- Stir continuously until the mixture thickens. This may take around 10-12 minutes.
- Remove from heat and pour in a jug. Let it cool slightly.
- Carefully pour the custard into each serving dish, allow the Crema Catalana to cool to room temperature, cover them with plastic, and refrigerate for at least 3 hours or until fully set.
- Remove from the fridge, take out the plastic, and evenly sprinkle a tablespoon of sugar over the top of each custard. Caramelize the sugar using a kitchen torch until it forms a golden-brown crust.
- 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!