clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crema Catalana in clay pots with caramelized sugar

Crema Catalana (Catalan Cream)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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


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. 


  • 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


  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.


  • 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