Crema Catalana

300 min

2 servings

There's nothing better than ending a leisurely Spanish lunch with a Crema Catalana and a strong café solo. This quintessential dessert is simple to make with just a few ingredients you likely have on hand.

Crema Catalana uses milk instead of cream and is flavored with lemon peel and cinnamon. Unlike its French cousin, it's not made using a bain-marie (water bath, or baño maría in Spanish), making it easier to prepare. When done right, it's absolutely divine!

Let's go over the key ingredients, and you'll be ready to whip it up!

Servings: 2

Ingredients

Milk: Use whole milk for a creamy texture and proper setting. (500 ml / 2 cups
+ 2 tablespoons)
Citrus Peel: Lemon and orange peel add the signature flavor. Use a vegetable peeler to get strips of peel, avoiding the bitter white pith. (1 lemon, 1 orange)
Cinnamon: A cinnamon stick gives Crema Catalana its distinctive warmth. (1 stick, about 5 cm / 2 inches long)
Egg Yolks: The key to the creamy, eggy custard. Use large, high-quality egg yolks. (3 yolks)
Sugar: White granulated or caster sugar works best. (90 g / ½ cup for custard, plus extra for caramelizing)
Cornstarch: Helps thicken the custard. (50 g / 6 tablespoons)

Cooking Instructions

Pour 500 ml (2 cups + 2 tablespoons) whole milk into a small, heavy-based saucepan and set over medium heat. Add the peels of 1 lemon and 1 orange (strips, not zest) and 1 cinnamon stick. Bring to a simmer, then remove from the heat.

While the milk heats, dissolve 50 g (6 tablespoons) cornstarch in a splash of cold milk (about 2 tablespoons) to make a smooth slurry.

In a separate bowl, whisk 3 egg yolks with 90 g (½ cup) sugar until pale yellow. Stir in the cornstarch slurry until fully combined.

Remove the citrus peels and cinnamon stick from the hot milk. Slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.

Return the mixture to the saucepan over low heat. Whisk continuously until it thickens to a pudding-like consistency, about 5-7 minutes.

Remove from heat and divide the custard among 4-6 ramekins or traditional clay dishes (about 100-125 ml / ½ cup each). Press plastic wrap or parchment paper onto the surface of each custard to prevent a skin from forming.

Chill the custards in the refrigerator for at least 4 hours, preferably overnight.

Once chilled, remove the plastic wrap. Sprinkle a thin, even layer of sugar (about 1-2 teaspoons per ramekin) over each custard, tilting the ramekins to spread it evenly.

Caramelize the sugar using a small kitchen blowtorch until it reaches your desired golden or amber color. For an authentic touch, you can use a hot iron instead. Alternatively, place the ramekins on a baking tray on the top oven rack and broil (grill) on the highest setting, watching closely to avoid burning (1-2 minutes).

Chef's Note

Enjoy!