Crema Catalana (Catalan Cream)

Crema Catalana (Catalan Cream) is an easy Spanish custard dessert similar to crème brûlée. This Catalan dessert is made with a citrus and cinnamon custard base and served with caramelized sugar.

Crema Catalana in clay pots with caramelized sugar

Crema Catalana or Catalan Cream is a creamy, silky custard dessert that is authentic to the region of Catalonia, Spain. It is particularly popular during holidays like Christmas and New Year’s Eve, and because it is served in individual ramekins, it is a great dessert option to serve at dinner parties.

About Crema Catalana

This Spanish custard dessert similar to crème brûlée is an easier and lighter dessert to make than it’s French version, but it looks and tastes just as impressive. The contrast between the cold, creamy custard and the warm, crunchy sugar crust is what makes this homemade Catalan Cream so special!

  • Taste: Sweet, creamy, and custardy with a hint of cinnamon and lemon zest. 
  • Texture: This Spanish custard is smooth and silky, with a slightly thick and creamy consistency. The caramelized sugar crust is crunchy and brittle.
  • Effort: Catalan Cream is surprisingly easy to make. The hardest part is waiting for it to chill!
  • Time: The active cooking time to make Crema Catalana is only about 15 minutes, chill time is about 4 hours.

Ingredients

This Catalan custard dessert is made with milk, eggs, sugar, and cornstarch, and is flavored with cinnamon and lemon zest. It is then topped with a caramelized sugar crust, which you make using a kitchen torch or broiler. Crema Catalana is an easy gluten-free dessert.

ingredients to make Crema Catalana: lemon peel, orange peel, egg yolks, cornstarch, whole milk, granulated sugar, cinnamon stick
  • Whole milk: adds richness and creaminess to the custard.
  • Cinnamon stick: adds a warm and spicy flavor to the custard.
  • Lemon and orange zest: add a bright and citrusy flavor to the custard.
  • Egg yolks: provide the creamy richness, texture and structure for the custard. 
  • Sugar: adds sweetness to the custard and is used to caramelize the top.
  • Cornstarch: helps to thicken the custard for perfect consistency.
  • Salt: Salt enhances the flavors of sweet recipes.

See recipe card for quantities.

How to Make this Spanish Custard Dessert

Steps to make Crema Catalana, peel lemon and orange, combine milk, peels, cinnamon stick in a saucepan over low heat.

Infuse the Milk

  • Using a vegetable peeler, peel the lemon and orange skin, avoid going so deep as to remove the white pith (Photo 1 and 2). In a medium saucepan, bring the milk, lemon and orange peel, and cinnamon stick to a simmer over low heat (Photo 3 and 4).
  • Stir occasionally to prevent it from sticking (Photo 5). Remove from heat and let it steep for 30 minutes (Photo 6). Strain using a fine mesh sieve to remove the lemon and orange zest and cinnamon stick.
Steps to make Crema Catalana, stir milk to prevent it from sticking, remove from hear and let it steep covered for 30 minutes, strain to remove peels and stick.

Make the Egg Mixture

  • In a separate bowl, whisk egg yolks and sugar until the mixture becomes pale and smooth, about 1 minute (Photo 7). Add the cornstarch to the mixture and incorporate using a whisk (Photo 8).
Steps to Make Crema Catalana, temper the egg mixture by gradually adding the cooled milk mixture to the egg mixture, stirring constantly, divide into ramekins, cover with plastic wrap, refrigerate overnight.

Temper the Egg Mixture

  • Gradually add the egg mixture to the cooled milk mixture, stirring constantly (Photo 9). 

Top Tip: To prevent the custard from curdling, make sure to gradually add the hot milk mixture into the egg yolk mixture and whisk constantly.

Simmer Mixture

  • Once the mixture is fully incorporated, stir over low heat until it thickens to a pudding-like consistency, about 5 minutes (Photo 10). Don’t let the custard boil, or it will curdle.

Strain and Divide Mixture

  • Remove from heat and strain the custard through a fine-mesh sieve before pouring it into ramekins (Photo 11). Cover with plastic wrap pressing directly onto the surface to prevent from forming a thick skin (Photo 12). Let them cool, covered, and then refrigerate for 4 hours but preferably overnight.
Steps to Make Crema Catalana, remove the plastic wrap just before serving, sprinkle sugar on top and caramelize using a kitchen blowtorch

Torch and Serve

  • Remove the plastic wrap just before serving (Photo 13)
  • To serve, sprinkle sugar on top and caramelize using a kitchen blowtorch (Photo 14, 15 and 16). 

Top Tip: For the best caramelized sugar crust, use a kitchen torch. If you don’t have a kitchen torch, you can place the ramekins under a preheated broiler for a few minutes, or until the sugar is caramelized. Be careful not to overcook the caramelized sugar crust, or it will become bitter.

How to Caramelize Sugar for Crema Catalana

To caramelize sugar and create a sugar crust on Crema Catalana, you can use a kitchen torch or the broiler.

Using a Kitchen Torch:

  1. Sprinkle the custard with a thin layer of sugar.
  2. Hold the kitchen torch about 6 inches away from the sugar and move it back and forth. The sugar will melt, bubble, and turn golden brown as it caramelizes and forms a golden brown crust.
  3. Be careful not to overcook the sugar, or it will become bitter.

Using a Broiler:

  1. Preheat the broiler to High.
  2. Sprinkle the custard with a thin layer of sugar.
  3. Place the ramekins under the broiler and cook for 2-3 minutes, or until the sugar caramelizes and forms a golden brown crust.
  4. Be careful not to overcook the sugar, or it will become bitter.

Top Tip: Once the custard is brûléed, serve it immediately. The sugar crust will soften as it cools, so it is best to enjoy Crema Catalana while the crust is still warm and crunchy.

What to Serve with Crema Catalana (Catalan Cream)

Crema Catalana is a delicious dessert on its own, but it can also be complemented with a few accompaniments. Here are some ideas:

  • Fresh fruit: Catalan Cream pairs well with berries, such as strawberries, blackberries or raspberries.
  • Chocolate Shavings: Grate some dark chocolate over the Crema Catalana just before serving. 
  • Mint Leaves: A small sprig of mint can be used as a garnish adding a refreshing herbal note to balance the sweetness.
  • Espresso: To end your Spanish meal on a high note, serve Crema Catalana with a shot of espresso (café solo). 
  • Spanish Liqueur: serve a Spanish liqueur like sherry, brandy, or a coffee liqueur alongside Crema Catalana. 
  • Wine: Crema Catalana can be paired with a variety of different wines. For a dessert wine, try a Moscatel de Valencia or a Pedro Ximénez. For a sparkling wine, try a Cava or a Prosecco.

Substitutions

Avoid substituting any ingredients or amounts, or you risk altering the consistency and texture of the custard. If you need to adapt this recipe to fit a specific dietary preference, keep in mind that substitutions may alter the taste and texture.

  • Cinnamon Sticks – you can use ground cinnamon instead but it may alter the color and texture a bit.
  • Lemon or orange zest – you can use a few drops of lemon or orange extract instead of fruit peels.
  • For a dairy-free Crema Catalana – use almond milk or coconut milk instead of whole milk.

Equipment

To make this Crema Catalana, you’ll need ramekins or traditional clay pots for the custard and a kitchen torch for caramelizing the sugar. If you don’t have a torch, you can use your oven’s broiler, but be extra cautious.

Storage

  • Make Ahead: The Spanish custard can be made up to 2 days in advance and stored in the refrigerator, covered in plastic wrap. The caramelized sugar crust should be added just before serving.
  • Crema Catalana can be stored covered in the refrigerator for up to 3 days. Do not caramelize the sugar until just before serving to maintain the desired texture.
  • Freeze Crema Catalana before adding the caramelized sugar. Simply pour the custard into an airtight container and freeze for up to 2 months. To thaw, let it sit in the refrigerator overnight.

Top tips

  • Temper the egg yolks by gradually adding the hot milk to them while whisking constantly. This will help to bring the egg yolks up to temperature slowly and prevent them from scrambling.
  • To prevent the custard from forming a skin while refrigerating, place plastic wrap directly on the surface of the custard.
  • Chilling Time: Allow the custard to chill in the refrigerator for at least four hours or, ideally, overnight. This resting time helps the custard to set properly.
  • When caramelizing the sugar, keep a close eye on the sugar as it changes color. You are looking for a golden brown or amber hue. The caramelized sugar should be crisp, not burnt.
  • When caramelizing the sugar, be careful not to overcook it, or it will become bitter.
  • Serve the Crema Catalana immediately after brûléeing the sugar crust. This will ensure that the crust is still warm and crunchy.
Crema Catalana in clay pots with caramelized sugar

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Crema Catalana in clay pots with caramelized sugar

Crema Catalana (Catalan Cream)


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  • Author: Rosana
  • Total Time: 4 hours 25 minutes
  • Yield: 4 servings

Description

Crema Catalana (Catalan Cream) is an easy Spanish custard dessert similar to crème brûlée. This Catalan custard is made with a citrus and cinnamon custard base and served with caramelized sugar. 


Ingredients

  • 1 lemon peel
  • 1 orange peel
  • 2 cups whole milk
  • 1 cinnamon stick
  • 6 egg yolks
  • 1 cup of granulated sugar, plus more for caramelizing
  • 2 tbsp cornstarch

Instructions

  1. In a medium saucepan, bring the milk, lemon and orange peel, and cinnamon stick to a simmer over low heat. Stir occasionally to prevent it from sticking and burning. Remove from heat and let it steep, covered, for 30 minutes. Strain using a fine mesh sieve to remove the peels and cinnamon stick.
  2. In a separate bowl, whisk egg yolks and sugar until the mixture becomes pale and smooth, about 1 minute. Add the cornstarch to the mixture and incorporate using a whisk until fully combined. 
  3. Gradually add the egg mixture to the warm milk, whisking constantly to prevent the eggs from scrambling. 
  4. Once the mixture is fully incorporated, stir over low heat until it thickens to a pudding-like consistency, about 7 minutes. Don’t let the custard boil, or it will curdle.
  5. Remove from heat and strain the custard again, before pouring into ramekins or clay pots. Cover with plastic wrap, pressing directly unto the surface to prevent from forming a thick skin. Let them cool, covered, and then refrigerate for 4 hours but preferably overnight.
  6. To serve, sprinkle about 1 teaspoon of granulated sugar on top and caramelize using a kitchen blowtorch.

Notes

  • Make Ahead: The custard can be made up to 2 days in advance and stored in the refrigerator, covered with plastic wrap. Make the caramelized sugar just before serving.
  • Store: store leftover custard (without caramelized sugar) covered with plastic wrap in the refrigerator for up to 3 days. 
  • Freeze custard in an airtight container for up to 2 months. To thaw, let it sit in the refrigerator overnight. Add the caramelized sugar just before serving.
  • Prep Time: 15 minutes
  • Chill Time: 4 hours
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Spanish

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