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Spanish

Crema catalana

A traditional Catalan custard scented with cinnamon and lemon peel, served cold beneath a thin, crackling layer of burnt sugar. It is gently cooked on the stovetop, then chilled until silky and set.

Crema catalana — Spanish — ChefSnap
15 minsPrep
15 minsCook
6Serves
MediumDifficulty
310 kcal per serving7g protein 43g carbs 12g fat
Watch it made — Crema catalanaWatch it madeJose.elcook · 1:30

Ingredients

Method

  1. Pour the milk into a small saucepan and add the cinnamon stick and lemon peel, avoiding the bitter white pith.
  2. Warm the milk over medium-low heat until it just begins to steam and tiny bubbles appear at the edge, then remove from the heat and let it infuse for 10 minutes.
  3. In a bowl, whisk the egg yolks with the 50g sugar until smooth and slightly paler, then whisk in the cornstarch until no lumps remain.
  4. Remove the cinnamon stick and lemon peel from the warm milk.
  5. Slowly pour the infused milk into the yolk mixture while whisking constantly to temper the eggs.
  6. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or whisk, until the cream thickens enough to coat the back of a spoon; do not let it boil.
  7. Divide the custard between 2 shallow cazuelitas or ramekins and smooth the tops.
  8. Let cool to room temperature, then refrigerate for at least 2 hours until fully chilled and set.
  9. Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard.
  10. Caramelize the sugar with a hot crema catalana iron or kitchen torch until dark amber and crisp, then serve immediately.

Common questions

Can I substitute the lemon peel or cinnamon stick in crema catalana?

Yes. Use orange peel for a softer citrus note, or vanilla for a different aroma. If you skip one, the custard still works, but the flavor will be less traditional and less perfumed.

How long does crema catalana take from start to finish?

Plan on about 25 minutes active time plus at least 2 hours chilling. The milk infusion takes 10 minutes, and the custard itself usually thickens in 5 to 10 minutes over low heat.

What are the most common mistakes when making crema catalana?

The biggest mistakes are boiling the custard, which can curdle it, and not whisking constantly, which can cause lumps or scorching. Also avoid adding hot milk too quickly or skipping the cornstarch, which helps it set.

How should I store crema catalana?

Cover the ramekins tightly and refrigerate for up to 2 days. Add the caramelized sugar topping only right before serving, otherwise it melts and softens. Do not freeze, because the custard texture can turn watery or grainy.

How do I serve crema catalana for the best texture?

Serve it well chilled with a thin layer of caramelized sugar cracked on top just before eating. Use a kitchen torch or broiler carefully. The contrast between cold custard and warm brittle caramel is the classic finish.