Name: Crema Catalana Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 12 h 55 min
Cuisine: Spanish
Ingredients: 400ml whole milk; 150ml double cream; 1 cinnamon stick; Zest of 1 orange, pared into strips; Zest of 1 lemon, pared into strips; 7 egg yolks (freeze the whites for another recipe); 100g caster sugar; 45g cornflour; 6 tbsp caster sugar

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Introduction

Crema Catalana is a classic Spanish dessert with a rich, creamy custard base infused with citrus and cinnamon, topped with a crisp layer of caramelized sugar. It’s a delightful treat that balances smooth textures with a crunchy finish, perfect for any occasion.

The image shows three round creme brulee dishes with a golden yellow custard base and a caramelized brown sugar top layer that looks crispy and glossy. Each dessert is served in a brown ceramic ramekin, with two ramekins placed on white surfaces, one on a white rectangular board and another on a clear glass plate with scalloped edges. Two spoons with light pink handles and silver heads are placed near the dishes. In the upper right, there is a yellow mug filled with a foamy coffee or cappuccino on the white marbled texture with yellow and light blue stripes in the background. The scene is bright and colorful with strong shadows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400ml whole milk
150ml double cream
1 cinnamon stick
1 orange, zest pared into strips
1 lemon, zest pared into strips
7 egg yolks (freeze the whites to use in another recipe)
100g caster sugar, plus 6 tbsp for the topping
45g cornflour

Instructions

Step 1: Put the milk, cream, cinnamon stick, and all the citrus zest in a saucepan over medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3–5 minutes. Remove from heat, cover with a plate, and leave to infuse for at least 30 minutes.
Step 2: Whisk the egg yolks, 100g caster sugar, and cornflour together in a separate bowl for 3–5 minutes, until light and pale. Strain the infused milk through a sieve into the egg mixture while whisking continuously. Return the combined mixture to the saucepan.
Step 3: Heat the saucepan over medium-high and whisk continuously for 10–12 minutes until the mixture thickens to a custard-like consistency. Test by dipping a wooden spoon into the custard and running your finger across the back—if the line stays clear, it’s ready. Strain the custard into a jug to remove any froth.
Step 4: Divide the custard evenly among six 150ml ramekins or small terracotta dishes. Let cool at room temperature for 1 hour until set with a slight wobble, then chill overnight.
Step 5: Just before serving, sprinkle 1 tablespoon of caster sugar evenly over the top of each ramekin. Caramelize the sugar using a kitchen blowtorch or place under a hot grill until the sugar melts, bubbles, and turns golden. Serve immediately.

Tips & Variations

Use a fine zester or vegetable peeler to get thin strips of citrus zest without the bitter white pith.
For a different flavor, try infusing the milk with star anise or vanilla bean instead of cinnamon and citrus.
The sugar topping can be caramelized with a kitchen blowtorch for even, controlled caramelizing or under a grill for a quick alternative—just watch carefully to prevent burning.
Freeze the leftover egg whites to use in meringues or other recipes to reduce waste.

Storage

Store Crema Catalana covered in the refrigerator for up to 2 days. Caramelize the sugar topping just before serving, as it will soften and lose its crispness if done too far in advance. Reheating is not recommended, as it may affect the custard’s texture.

How to Serve

The image shows three creamy crème brûlées in round brown ceramic dishes, each with a golden-yellow custard base topped by a caramelized, crispy burnt sugar layer that varies in shades from amber to dark brown with an uneven texture. One dish is placed on a white cutting board with two pink-handled spoons lying next to it, while another dish sits on a clear scalloped glass plate with a pink-handled spoon resting inside. In the upper right corner, there is a yellow mug filled with light brown coffee or latte, casting a shadow on a bright yellow and light blue striped surface. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Crema Catalana without a kitchen blowtorch?

Yes, you can caramelize the sugar topping under a very hot grill or broiler. Place the ramekins on a baking tray about 10cm from the heat source and watch closely to prevent burning.

What can I do with the leftover egg whites?

Egg whites can be frozen and saved for future use in recipes such as meringues, macarons, or egg-white omelets. Freeze them in a sealed container and label with the date for up to 3 months.