Make authentic Spanish Crema Catalana with milk, lemon zest and cinnamon. A silky custard dessert with a crisp caramelized sugar crust.
How to make
Pour the milk into a saucepan and add the lemon zest and the cinnamon stick. Heat the milk over medium heat until it begins to boil. Remove the saucepan from the heat, take out the lemon zest and cinnamon stick and allow the milk to cool slightly.
In a mixing bowl beat the egg yolks with the sugar until the mixture becomes thick and creamy.
Dissolve the cornstarch in a small amount of water and add it to the yolk mixture along with the vanilla extract. Mix well until smooth.
Slowly pour the warm milk into the egg mixture in a thin stream while whisking continuously. This prevents the eggs from curdling.
Return the mixture to the saucepan and cook it over low heat, stirring constantly with a whisk or wooden spoon until the cream thickens and becomes smooth and velvety.
Pour the finished custard into small bowls or dessert cups.
Before serving, sprinkle each portion with a thin layer of sugar (about 3 tbsp in total for the dessert) and caramelize it using a kitchen torch until a crisp caramel crust forms.
Serve immediately and enjoy this classic Spanish dessert.
Don't miss our recipe for classic Spanish churros, perfect with hot chocolate. See how to make traditional Christmas turrón, one of Spain’s most beloved holiday sweets.
Recipe FAQ
What is the difference between Crema Catalana and crème brûlée?
Crema Catalana uses milk instead of cream and is flavored with citrus and cinnamon.
Can I make this dessert in advance?
Yes. The custard can be prepared ahead of time and caramelized just before serving.
Do I need a kitchen torch?
A torch works best, but you can also caramelize the sugar under the oven broiler.
How long does Crema Catalana last in the refrigerator?
It can be stored for up to 2 days before caramelizing the sugar topping.
Can I use other citrus flavors?
Yes. Orange zest works very well as an alternative to lemon zest.
Why must the cream be stirred constantly?
Continuous stirring prevents the eggs from curdling and ensures a smooth texture.
Crema Catalana Tips
Heat the milk gentlyAvoid boiling it too long so the milk doesn’t develop a cooked flavor.
Temper the eggs slowlyAdd the milk gradually to avoid scrambling the egg yolks.
Cook over low heatSlow cooking creates a smooth and silky custard.
Use a fine sieve if neededStraining the custard can make it extra smooth.
Caramelize right before servingThe caramel crust is best when freshly made.
Use a thin sugar layerThis ensures the caramel crust becomes crisp and evenly browned.
