Name: Crema Catalana
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Spanish
Ingredients: 2 cups whole milk; 1 cinnamon stick; Zest of 1 lemon; Zest of 1 orange; 4 large egg yolks; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; Extra sugar for caramelizing

Why You’ll Love Crema Catalana Recipe

This traditional dessert is simple yet impressive, with a rich custard texture and a crunchy caramel topping. The flavors of cinnamon and citrus create a warm and refreshing balance, while the crackly sugar crust adds a satisfying finish. It is easy to prepare ahead of time and makes a beautiful dessert for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole milk
Egg yolks
Granulated sugar
Cornstarch
Cinnamon stick
Lemon peel
Orange peel
Vanilla extract
Extra sugar for caramelizing

Directions

Pour the milk into a saucepan and add the cinnamon stick, lemon peel, and orange peel. Heat gently until warm and fragrant, but do not boil.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

Slowly pour the warm milk into the egg mixture while whisking continuously to prevent the eggs from scrambling.

Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens.

Remove the cinnamon stick and citrus peels. Stir in the vanilla extract.

Divide the custard among small serving dishes and allow them to cool slightly.

Refrigerate for at least 2 hours, or until fully chilled.

Before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.

Let the topping cool for a minute before serving.

Servings and timing

Servings: 4 to 6 servings
Prep time: 15 minutes
Cook time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours 35 minutes

Variations

Add a touch of ground nutmeg for extra warmth. Use only lemon peel for a brighter citrus flavor, or replace vanilla with almond extract for a different twist. Some versions also include a small amount of cream for an even richer custard.

Storage/Reheating

Store Crema Catalana covered in the refrigerator for up to 3 days.

For the best texture, caramelize the sugar topping just before serving.

Do not freeze, as the custard texture may become grainy after thawing.

FAQs

What is the difference between Crema Catalana and crème brûlée?

Crema Catalana is typically flavored with citrus and cinnamon and thickened with cornstarch, while crème brûlée is usually richer and made with cream.

Can I make this dessert ahead of time?

Yes, the custard can be prepared a day in advance and chilled until ready to serve.

Do I need a kitchen torch?

A kitchen torch works best, but you can also caramelize the sugar under a broiler very carefully.

Why is my custard too thin?

The custard may need more cooking time to fully thicken over low heat.

Can I use low-fat milk?

Whole milk is recommended for the creamiest texture, but low-fat milk can be used.

How do I avoid lumps in the custard?

Whisk constantly while cooking and strain the custard if needed before chilling.

Can I use brown sugar for the topping?

Yes, but white sugar creates a more traditional crisp caramel layer.

How thick should the caramelized sugar layer be?

A thin, even layer works best for a crisp topping that cracks easily.

Can I serve it warm?

Crema Catalana is traditionally served chilled with a freshly caramelized top.

Why did my caramel topping soften?

Humidity or refrigeration after caramelizing can cause the sugar crust to soften, so torch it right before serving.

Conclusion

Crema Catalana is a timeless Spanish dessert with creamy custard, fragrant citrus and cinnamon flavors, and a crisp caramelized topping. It is elegant, comforting, and surprisingly easy to make at home for any occasion.