Crema catalana is an authentic Spanish custard similar to crème brulee, but so much better! Made with milk and egg yolks, with orange and lemon undertones.
What is Crema Catalana?
Crema Catalana is an authentic Spanish dessert, originally from Catalunya, but it’s served across the country and around the world. It’s made with simple ingredients such as milk, egg yolks and cornstarch, and typically infused with lemon peel, although orange peel is also used (and preferred!). Right before serving, the surface is dusted with sugar and caramelized with a kitchen torch.
It’s traditionally served in clay pots. I served mine in glass jars (cause that’s what I had!).
Difference between Crema Catalana and Creme Brûlée
The main difference between the Crema Catalana and the French Creme Brûlée is that the Catalan cream is made with milk and thickened with cornstarch, and Creme Brûlée is made in a double broiler and made with heavy cream and infused with vanilla beans. Both are topped with sugar and caramelized with a torch.
How to make Crema Catalana
Making Crema Catalana is really simple. You need basic ingredients and it’s perfect for entry level bakers looking to impress!
- Start by warming the milk and infusing it with lemon and orange peel, and a cinnamon stick. Bring to a boil and set aside.
- In a bowl, whisk the egg yolks with sugar until combined and thickened.
- Dissolve the cornstarch in the strained milk mixture. It’s important to strain the mixture to remove the lemon and orange peels, as well as the cinnamon stick.
- Slowly add the egg mixture, whisking constantly to prevent the eggs from cooking.
- Bring back to low heat and stir the mixture until it thickens. Remove from heat and transfer to clay pots or glass jars. Cover with plastic wrap pressing it directly onto the surface so that it doesn’t form a thick skin.
- Chill for at least 4 hours but preferably overnight.
- To serve: sprinkle sugar on top and caramelize with a kitchen blowtorch.
Note: you can also serve with fresh fruits, like blackberries.
Looking for easy dessert ideas? Check out these reader favorites:
- Comforting Rice Pudding (Arroz con Leche)
- Homemade Alfajores
- Easy Upside-down Pineapple Cake
- Lemon Olive Oil Cake
Authentic Crema Catalana
Crema catalana is an authentic Spanish custard similar to crème brulee, but so much better! Made with milk and egg yolks, with orange and lemon undertones.
- Total Time: 6 minute
- Yield: 4 servings 1x
Ingredients
- 2 tbsp cornstarch
- 2 cups whole milk
- 1 lemon peel
- 1 orange peel
- 1 cinnamon stick
- 1 cup of granulated sugar, plus more for topping
- 6 egg yolks
- 1/4 tsp kosher salt
Instructions
- In a medium saucepan over low heat, bring milk, lemon and orange peel, and cinnamon stick to a boil. Remove from heat.
- In a separate bowl, whisk egg yolks and sugar until combined.
- Dissolve cornstarch into the strained milk mixture (to remove the peels and stick). Gradually add the egg mixture to the warm milk, whisking constantly so that the eggs don’t scramble.
- Stir over low heat until the mixture thickens. Remove and transfer to traditional clay dishes or glass pots (as pictured). Cover with plastic wrap pressing directly onto the surface to prevent from forming a thick skin. Refrigerate for 4 hours but preferably overnight.
- To serve, sprinkle sugar on top and caramelize using a kitchen blowtorch.
- Prep Time: 15 minutes
- Cook Time: 5-8 minutes
- Category: dessert
- Cuisine: Spanish
Keywords: Crema Catalana, spanish desserts
Do you know if it might work with almond milk pls?
Thank you!
Toola
I haven’t tried it so I can’t say for sure!