How to Make the Perfect Crema Catalana
Spanish · Medium · 240 min · 4 servings
Spains answer to creme brulee, this silky custard is infused with citrus zest and cinnamon then finished with a crackling burnt sugar crust that shatters dramatically at the table. It is one of the oldest recorded desserts in European culinary history.
Why this recipe works
This Crema Catalana recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 240 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 ml whole milk
- 6 large egg yolks
- 100 g granulated sugar plus extra for the caramel top
- 1 stick cinnamon
- 1 whole lemon zest peeled in strips
- 3 tbsp cornstarch
Step by step instructions
Step 1: Infuse the Milk
Combine the whole milk with the cinnamon stick and lemon zest strips in a saucepan over medium heat. Bring just to a gentle simmer, then remove from heat, cover, and allow the flavors to infuse for 15 minutes.
Step 2: Whisk the Egg Yolk Base
In a large bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale, thick, and completely smooth. This base will thicken the custard and give it its characteristic body.
Step 3: Cook the Custard
Strain the warm infused milk slowly into the egg yolk mixture while whisking constantly. Return everything to the saucepan over low heat and stir continuously for 8 to 10 minutes until the custard thickens enough to coat the back of a spoon.
Step 4: Set and Caramelize
Pour the custard into shallow ceramic ramekins and refrigerate for at least 3 hours until completely set and cold. Just before serving, sprinkle an even thin layer of sugar over each custard and torch until deeply amber and crackled.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → full-fat coconut milk for a dairy-free version with a subtle coconut undertone
- lemon zest → orange zest for a warmer sweeter citrus flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the custard over too high heat which causes the eggs to scramble and creates a lumpy texture
- Applying the sugar crust too thickly which results in an uneven caramel that does not crack properly
Nutrition facts
Per serving: 310 calories, 7g protein, 32g carbs, 18g fat, 0g fiber.
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