I still remember the first time I tasted Crema Catalana. It was on a sun-drenched afternoon in Barcelona, where time seemed to slow down just enough to savor every moment. We had spent the day wandering through narrow alleys, getting lost in the charm of the Gothic Quarter.

By the time we settled down at a quaint little café, the afternoon sun was casting golden hues across the cobblestone streets. The waiter recommended the Crema Catalana, promising it was the best in the city.

One spoonful of that silky, citrus-infused custard, topped with a perfectly caramelized sugar crust, and I was hooked. Every time I make this dessert, I’m transported back to that magical day in Barcelona, and I hope this recipe will do the same for you.

Ingredients for Crema Catalana

Before we dive into the steps, let’s get to know our ingredients a little better. Each one plays a crucial role in creating this delightful Spanish dessert.

Whole Milk (500 ml): The foundation of our Crema Catalana, whole milk gives it that rich, creamy texture we all crave. Don’t skimp on this one—skim milk just won’t cut it.
Citrus Peel (1 lemon, 1 orange): The zestiness from the lemon and orange peel infuses the custard with a refreshing hint of citrus. Be sure to use the peel, not just the zest, for a deeper flavor.
Cinnamon Stick (1 stick): The warm, spicy notes of cinnamon are what give Crema Catalana its distinct flavor. A single stick is all you need.
Egg Yolks (3 large yolks): These golden beauties are what make the custard so luxuriously thick and creamy. Go for the freshest, highest-quality eggs you can find.
White Sugar (90 g, preferably caster): We’ll be using sugar in two ways—mixed into the custard for sweetness and caramelized on top for that signature crunchy crust.
Cornstarch (50 g): Our secret weapon for thickening the custard to the perfect pudding-like consistency.

The Process: Crafting Your Crema Catalana

Now that we’ve got our ingredients ready, let’s get cooking! This process is as straightforward as it is satisfying, so let’s walk through it step by step.

Infusing the Milk: Start by pouring the milk into a small, heavy-based saucepan. Add the citrus peels and cinnamon stick, then set the pan over medium heat. Bring the milk to a gentle simmer, allowing the flavors to infuse. Once it’s warmed through, remove it from the heat and set it aside.
Making the Slurry: While your milk is soaking up all that citrusy goodness, dissolve the cornstarch in a small splash of milk to create a slurry. This step is crucial for preventing lumps in your custard.
Whisking the Egg Yolks: In a separate bowl, whisk together the egg yolks and sugar until the mixture turns a pale yellow. This lightness is key to achieving a creamy texture. Next, beat in the cornstarch slurry until everything is well combined.
Combining and Cooking: Remove the citrus peels and cinnamon stick from the infused milk. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, return the mixture to low heat and whisk continuously until it thickens to a pudding-like consistency.
Chilling the Custard: Remove the thickened custard from the heat and divide it among ramekins or traditional clay dishes. Press a piece of plastic wrap directly onto the surface of each custard to prevent a skin from forming. Chill in the refrigerator for about 4 hours, or preferably overnight.
Caramelizing the Sugar: Once your custards are fully chilled, it’s time for the fun part—caramelizing the sugar! Remove the plastic wrap and sprinkle a thin layer of sugar on top of each custard. Tilt the ramekins to spread the sugar evenly. Then, using a small blowtorch (or a hot iron for an authentic touch), caramelize the sugar to your desired color. You can also brown the sugar under a hot grill, but watch closely to avoid burning.

A Sweet Finishing

And there you have it—a dessert that’s as simple as it is sensational. Crema Catalana is the kind of dish that transports you, even if just for a moment, to a sunlit terrace in Spain, with the hum of life all around and a spoonful of sweetness in hand. If you’re looking to pair this delightful dessert with something equally delicious, look no further than our best chocolate chip cookie recipe. With just the right balance of crispy and chewy, these cookies are the perfect companion to a rich, creamy Crema Catalana. Whether you’re indulging in a solo treat or sharing with loved ones, this dynamic duo is sure to delight.

Serve it after a leisurely meal, perhaps with a strong café solo, and watch your guests’ faces light up with that first crack of caramelized sugar.

Recipe Details

Servings	Prep Time	Chill Time	Total Time	Cuisine	Meal Type
2	15 mins	4 hours	4 hours 30 mins	Spanish	Dessert

Crema Catalana

Crema Catalana is made with milk instead of cream, and often incorporates lemon peel and cinnamon. It’s also not made using a bain-marie (a water bath, or baño maría in Spanish), which means it’s easier to make than its French cousin. I guarantee you, it is to die for when made well! 😅🤤

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Resting Time 4

Total Time 4 30

Course Dessert

Cuisine Spanish

Servings 2

Ingredients

500 ml Milk
1 lemon 1 orange
1 cinnamon stick
Egg Yolks
90 g white sugar preferably caster
50 g cornstarch

Instructions

Pour the milk into a small, heavy-based saucepan and set over medium heat. Add the citrus peels and cinnamon stick, then bring to a simmer and remove from the heat.
While the milk is heating, dissolve the cornstarch in a splash of milk to make a slurry.
Beat the egg yolks and sugar with a whisk until turns pale yellow, then beat in the cornstarch slurry.
Remove the citrus peels and cinnamon stick from the hot milk, and slowly pour in the egg mixture, whisking constantly to prevent the eggs from scrambling.
Turn the heat to low and whisk constantly until the mixture has thickened to a pudding-like consistency.
Remove from the heat and divide the mixture among ramekins or traditional clay dishes. Press a piece of plastic or papel wrap onto the surface of each custard to prevent a skin from forming.
Chill the crema catalanas for about 4 hours, or preferably overnight.
Once the custards have chilled, remove the plastic wrap and sprinkle a thin layer of sugar on top of each custard. Spread the sugar out by tilting the ramekins in all directions.
Caramelize the sugar to the desired color with a small blowtorch. (For an authentic flair, use a hot iron for this step instead.) You can also place the ramekins on a baking tray on the top shelf of the oven and brown the sugar with the grill on the highest setting. Watch carefully, as they can burn in an instant!