Crema Catalana

This traditional Spanish dessert is creamy, citrusy, and finished with a thin caramelized sugar crust. It's like crème brûlée, elegant and comforting.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

3 15

Total Time 3 50

Ingredients

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

Infuse Gently: I like to let the milk sit with the lemon peel and cinnamon for a good 10 minutes; it gives the custard a warm, citrusy depth that makes it extra special.

Whisk Like You Mean It: When I mix the egg yolks, sugar, and cornstarch, I whisk until the mixture turns pale and smooth; it really helps the final texture.

Pour Slowly, Keep Whisking: I always add the warm milk bit by bit into the yolk mixture while whisking constantly; it keeps everything silky and lump-free.

Stir the Whole Time: I never stop stirring while it thickens on the stove; it’s the best way to get that velvety finish without any curdling.

Torch Just Before Serving: I caramelize the sugar right before serving so the crust stays crisp and shatters beautifully with every spoonful.

Nutrition