Crema Catalana

Name: Crema Catalana
Prep time: 15 min
Cook time: 15 min
Yield: 3 to 4 servings
Cuisine: Spanish Menu
Ingredients: Milk — 500 ml; Egg Yolks — 7; Sugar — 100 g; Cornflour — 15 g; Lemon — 1; Cinnamon Stick — 1; Sugar — To caramelise

This traditional Catalan dessert, crema catalana, is a silky, stovetop-cooked custard infused with fragrant cinnamon and fresh lemon zest. Unlike the oven-baked creme brulee, this version is thickened with cornflour and served chilled, finished with a signature burnt sugar crust that provides a satisfying, crackling contrast to the incredibly smooth, rich custard underneath, making it a beloved and timeless masterpiece of Spanish culinary heritage.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 15 minutes

Servings: 3 to 4

Notes:

When preparing the lemon zest, ensure you carefully remove only the yellow skin and avoid the white membrane beneath, as this pith is intensely bitter and can easily ruin the flavour of your custard.

The milk infusion step is essential; letting the milk sit for 15 minutes after boiling with the lemon zest and cinnamon stick allows the aromatics to fully infuse, resulting in a much more flavourful custard.

Consistency is key; whisk the egg yolks and sugar vigorously until light and pale, and when incorporating them into the warm milk, keep the heat low and stir constantly to prevent the eggs from scrambling.

If your custard does happen to scramble slightly, you can sometimes save the mixture by passing it through a fine-mesh sieve (chinois), although it is best to be patient and avoid high heat initially.

For the signature caramelized top, a kitchen blowtorch is the most practical home method, but be sparing with the sugar to ensure a thin, crisp crust rather than a thick, burnt layer that can overwhelm the dessert.

Infuse Milk
Heat the milk with the lemon zest segments and cinnamon stick until it reaches a boil, then remove from the heat and allow to infuse for 15 minutes.

Prepare Custard Base
In a bowl, whisk the egg yolks with the sugar and cornflour until the mixture is pale and smooth.

Thicken
Strain the infused milk into a clean pan, return to low heat, and slowly whisk in the egg yolk mixture, stirring continuously until the custard thickens enough to coat the back of a spoon.

Cool and Set
Pour the custard into individual ramekins or terracotta bowls, press a piece of cling film directly onto the surface to prevent a skin from forming, and chill in the fridge until set.

Caramelise and Serve
Remove the film, sprinkle a thin, even layer of sugar over the chilled custard, and caramelise the top using a handheld blowtorch until golden and crisp.