Crema Catalana

Crema Catalana is a Spanish stovetop custard infused with citrus and cinnamon, chilled until set, and finished with a crisp caramelized sugar crust.

A Spanish Custard Worth Saving Room For

When I lived in Spain, one of my favorite food customs was the menú del día, an affordable weekday lunch of three courses, bread, and a drink. Crema Catalana with a strong coffee was often the grand finale.

The custard itself takes about 20 minutes to prepare and cook, followed by at least 4 hours in the refrigerator. That makes this naturally gluten-free dessert ideal for preparing the night before a dinner party or special occasion.

Crema Catalana is delicate and fragrant, with warm cinnamon and bright strips of orange and lemon zest flavoring the milk. Just before serving, a thin layer of sugar is caramelized until deep golden brown. Tap it with a spoon and the crisp top cracks into the cool, creamy custard below.

In Catalonia, Crema Catalana is traditionally associated with Sant Josep, or Saint Joseph’s Day, on March 19. But there is no need to save it for one particular day. The ingredients are simple, and because the custard thickens on the stove, you do not have to fuss with an oven or water bath.

Crema Catalana vs. Crème Brûlée 

Crema Catalana and crème brûlée are both custard desserts with a crisp layer of caramelized sugar, but their ingredients, flavors, and cooking methods are different.

• The custard base: Crema Catalana is traditionally made with whole milk, while crème brûlée uses heavy cream. The milk gives Crema Catalana a lighter, more delicate texture.
• The flavoring: Crema Catalana is infused with citrus peel and cinnamon. Crème brûlée is typically flavored with vanilla.
• The thickener: This Crema Catalana recipe uses egg yolks and cornstarch to thicken the custard. Crème brûlée relies primarily on egg yolks.
• The cooking method: Crema Catalana cooks entirely on the stovetop. Crème brûlée is usually baked in a water bath.

Both have that satisfying, glassy sugar crust, but Crema Catalana’s citrus-and-cinnamon flavor gives it a character all its own.

What Does Crema Catalana Taste Like? 

Crema Catalana has a smooth, creamy texture and a delicate sweetness. Cinnamon brings warmth, while strips of lemon and orange zest give the custard a fresh citrus fragrance without making it tart.

The caramelized sugar adds a hint of pleasant bitterness and a crisp contrast to the cool custard. For the best texture, serve Crema Catalana immediately after caramelizing the top, before the sugar begins to soften.

Crema Catalana Ingredients

Crema Catalana is made with a short list of everyday ingredients. Because the custard’s texture depends on the balance of milk, yolks, and cornstarch, I do not recommend changing the ingredients or amounts. 

• Whole milk: For the creamiest texture, use whole milk. Do not substitute reduced-fat milk or heavy cream, as either would change the custard. 
• Egg yolks: Eight egg yolks enrich and thicken the custard. Save the whites to make an egg white frittata, meringue, cocktails, or nougat.
• Cornstarch: Cornstarch helps the custard set on the stovetop and makes the egg mixture less prone to curdling. It must simmer briefly to reach its full thickening power.
• Granulated sugar: You will use 1/2 cup in the custard and reserve the remaining 1/4 cup for the caramelized topping. Regular or superfine granulated sugar will work.
• Orange and lemon zest: Use a vegetable peeler to remove one wide strip of zest from each fruit. Avoid the bitter white pith beneath the colorful outer layer, scraping it away with a small knife if necessary.
• Cinnamon stick: A whole cinnamon stick gently infuses the milk without leaving flecks of ground cinnamon in the custard.
• Salt: Just 1/2 teaspoon balances the sweetness and brings the citrus and cinnamon forward.

How to Make Crema Catalana 

Crema Catalana requires only about 20 minutes of preparation and cooking, but it needs at least 4 hours to chill. Make the custard in the morning or the night before, then caramelize the sugar just before serving. 

• Get ready. Set a fine-mesh sieve over a large measuring cup or mixing bowl with a spout. Gather six 6-ounce ramekins. You can also place a damp kitchen towel beneath your mixing bowl to keep it steady while you temper the eggs.
• Whisk the yolks. In a large bowl, whisk together 1/2 cup sugar, 3 tablespoons cornstarch, and 1/2 teaspoon salt. Add 8 egg yolks and whisk until the mixture is pale and smooth, about 1 minute.
• Infuse the milk. Add 4 cups whole milk, 1 strip of lemon zest, 1 strip of orange zest, and 1 cinnamon stick to a medium, heavy-bottomed saucepan. Bring the milk just to a simmer over medium-low heat, stirring occasionally so it does not scorch.
• Temper the eggs. As soon as the milk begins to simmer, take the pan off the heat. Use tongs to remove the citrus zest and cinnamon stick. Slowly pour the hot milk into the yolk mixture, adding only a small splash at first and whisking constantly. Continue gradually adding the milk until it is fully incorporated. This gently warms the yolks without scrambling them.
• Thicken the custard. Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble, about 5 minutes. Once it reaches a simmer, continue whisking for exactly 1 minute, then immediately remove it from the heat.
• Strain and divide. Pour the hot custard through the prepared sieve. Straining catches any small lumps and gives the finished custard a smoother texture. Divide it evenly among the six ramekins.
• Cover and chill. Press plastic wrap directly against the surface of each custard to prevent a skin from forming. Let the ramekins cool almost to room temperature, then refrigerate for at least 4 hours or overnight.
• Caramelize the sugar. Just before serving, remove the plastic wrap and sprinkle about 2 teaspoons of the reserved sugar evenly over each custard. Hold a kitchen torch about 4 inches above the surface and move the flame in slow circles until the sugar melts and caramelizes to a deep golden brown.
• Serve immediately. The caramelized topping begins absorbing moisture as it sits. Serve the Crema Catalana right away for the best contrast between the crisp sugar crust and cool, creamy custard.

Tips for Smooth, Creamy Custard 

Crema Catalana is more forgiving than an oven-baked custard, but eggs can still curdle when heated too quickly. These simple habits will give you the smoothest result: 

• Add the hot milk slowly. Begin with a small splash and whisk constantly before adding more. Pouring it in all at once could scramble the yolks.
• Keep the custard moving. Whisk continuously while tempering the yolks and thickening the custard so the mixture cooks evenly.
• Simmer for only 1 minute. Cornstarch needs to simmer to thicken properly, but cooking the custard for too long can cause the yolks to curdle.
• Do not skip the sieve. Straining catches bits of cooked egg or any remaining lumps. If the custard has curdled significantly, however, it is best to start over.
• Cover the surface directly. Pressing plastic wrap against the custard prevents a skin from forming as it cools.
• Wait to add the sugar. Caramelize the topping only when you are ready to serve. The crisp sugar crust will soften as it absorbs moisture from the custard.

How to Caramelize the Sugar 

Crema Catalana is traditionally finished with a pala, an iron disk with a handle that is heated over a flame or on the stove, then pressed against the sugar. It creates the characteristic burnt-sugar crust, but a kitchen torch is easier to control and clean.

Hold the flame about 4 inches above the custard and move it in slow circles. The sugar will first melt, then bubble and deepen in color. Stop when the surface is an even, deep golden brown before the sugar begins to burn.

Can I Make Crema Catalana Without a Torch? 

Yes. If you do not have a kitchen torch or pala, you can caramelize the sugar beneath your oven’s broiler, provided your ramekins are broiler-safe.

Watch the custards constantly because the sugar can go from caramelized to burnt very quickly. A torch gives you more control and is less likely to warm the chilled custard, but the broiler works as a backup.

What to Serve with Crema Catalana 

Crema Catalana is light enough to follow a generous Spanish meal, yet the crackly caramel top gives it a celebratory finish. For a dinner-party menu, begin with Pan con Tomate, then serve seafood paella or Spanish roasted mackerel as the centerpiece.

After dinner, pair the custard with strong coffee or a Carajillo, Spain’s spiked coffee cocktail. Caramelize the sugar at the table if you do not mind a little drama—no one is complaining when dessert comes with a show!

Make Ahead and Storage

Prepare and divide the custard up to 4 days in advance. Cover each ramekin with plastic wrap pressed directly against the surface and refrigerate.

Do not add or caramelize the sugar ahead of time. Finish the chilled custards immediately before serving so the caramelized topping stays crisp.

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