An Easy Crema Catalana Recipe for a Creamy, Crunchy Dessert!
Crema Catalana is a traditional dessert from the Cataluña region in the north of Spain. It is the Spanish version of crème brûlée, but with some differences that make it unique!
It is a very simple recipe made with milk, egg yolks, sugar, and cornstarch. It’s also flavored with our most beloved combo for sweets: cinnamon and lemon.
Crema Catalana is rich and creamy, all topped up with a crunchy top of caramelized sugar, making it the perfect dessert for any occasion.
The main differences between crema catalana and crème brûlée are the ingredients and the cooking method: Creme brulee uses heavy cream and is baked in the oven in a water bath.
Crema Catalana, on the other hand, is made with milk, contains cornstarch, and is cooked on the stovetop and then finished with a kitchen torch.
Also, creme brulee is typically flavored with vanilla, while crema catalana is traditionally made with cinnamon and lemon.
Ingredients
To tackle this recipe, here are the crema catalana ingredients that you will need. It’s a wonderful dessert that really only takes six ingredients to become a sweet reality!
- Milk – Use whole milk for the best results.
- Egg yolks – Separate the eggs and use the egg whites for another recipe.
- Granulated sugar – Use regular white sugar. Avoid using brown sugar of any kind as it would change the final color and flavor of the Crema Catalana.
- Cinnamon stick – To add extra flavor. Don’t use ground cinnamon.
- Lemon peel – Preferably from an organic lemon, if possible.
- Cornstarch – To thicken the custard.
Recipe Tips and Substitutions
Before you make this crema catalana recipe, here are some tips and tricks that you should keep in mind to make sure your dessert turns out delicious:
- This recipe is traditionally made with whole-fat cow’s milk, which results in a creamy dessert. Using other types of milk will change the creaminess and possibly the flavor (especially in the case of plant-based options).
- Use the lemon peel, not lemon zest. If possible, use an organic lemon, otherwise be sure to clean the lemon thoroughly before using.
- For a twist, you can also try other flavors like vanilla, cardamom, or orange peel.
- Don’t waste the egg whites. You can use them in other recipes, such as Spanish tortilla or torrijas.
- Caramelize the sugar on top just before serving, so it stays hard and crunchy. If you do it earlier, the caramel will soften from the moisture in the custard.
- If you don’t have a kitchen torch, you can do it the French way and finish it in the oven. Cook the custard in the oven for 25-30 minutes at 395°F (with the broil setting on toward the end), after cooking it on the stove for 5 minutes. Be sure to use oven-safe bowls and sprinkle the sugar evenly on top.
How to Make Crema Catalana – Step by Step Instructions
In this section, you’ll see exactly how to make this Crema catalana recipe. We’ve included all the recipe process photos so that you can follow along at home and cross-reference your progress.
The recipe card with lots of details – including the instructions and ingredient measurements – can be found at the bottom of this post!
In a small bowl, dissolve the cornstarch in some of the milk and set aside.
In a medium pot over medium-high heat, bring the rest of the milk, lemon peel (not lemon zest!), and cinnamon stick to a boil.
As soon as it starts boiling, turn off the heat and let the mixture infuse while you continue with the rest of the steps.
Crack the eggs and separate the egg whites from the egg yolks. Save the egg whites for another recipe.
Place the egg yolks and granulated sugar in a mixing bowl.
Using your electric hand or stand mixer, beat the egg yolks and sugar until pale and fluffy, about 5 minutes.
Add the dissolved cornstarch mixture and whisk until well combined.
Gradually whisk the egg-sugar mixture into the infused milk, pouring a little at a time and whisking well before adding more.
Once everything is combined, cook over low heat until it thickens, stirring constantly to prevent lumps from forming.
Divide the custard among the ramekins or small bowls and let it cool until it reaches room temperature. Then cover with plastic wrap and refrigerate for at least 2 hours or overnight.
When ready to serve, remove the bowls from the fridge and sprinkle a generous layer of granulated sugar evenly on top of each bowl.
Caramelize the sugar with the kitchen torch until it is evenly browned.
Alternatively, if you don’t have a kitchen torch, you can use the oven (similar to Crème brûlée). See the recipe tips section above for more detailed instructions.
Serve and enjoy!
Storage Tips
Homemade Crema Catalana tastes best when it is fresh. Leftovers can be stored in the fridge covered with plastic wrap for up to 2-3 days.
If you want the caramel top to be crunchy, just sprinkle more sugar on top and caramelize it until browned.
FAQ
Here are some frequently asked questions and answers about this classic dessert!
Crema Catalana is a dessert from the Cataluña region in the north of Spain. With a thickened, creamy base and a signature caramelized sugar top, it’s served in a small ramekin and eaten with a spoon.
Crema Catalana comes from Spain, specifically the region of Catalonia, which is located in the northeast of the country. A similar French dish is known as crème brûlée. The origin of both desserts is somewhat disputed, as there are different claims and stories about who made them first.
Crema catalana and creme brulee are similar recipes, but the ingredients and method of cooking differ slightly. Creme Brulée is made with heavy cream and is cooked in the oven in a water bath until set. Crema Catalana is made with milk, contains cornstarch, and is cooked on the stovetop, then finished with a kitchen torch. Also, Creme brulee is typically flavored with vanilla, while Crema Catalana is traditionally flavored with cinnamon and lemon.
To make crema catalana, mix cornstarch with a little milk and set aside. Bring the milk to a boil with lemon peel and cinnamon. Mix the egg yolks and sugar, add dissolved cornstarch, then combine everything in a pot and cook over low heat until thickened. Spoon into ramekins, chill, then sprinkle with sugar and caramelize with a kitchen torch.
Related Recipes
If you liked this Spanish dessert recipe, here are more sweet creations that you might want to try:
- Spanish Flan
- Tarta de Santiago (Spanish Almond Cake)
- Magdalenas (Spanish Muffins)
- Basque “Burnt” Cheesecake
- Leche Frita (Fried Spanish Milk)
- Spanish Churros
Crema Catalana
Ingredients
- 2 1/2 cups whole milk
- 4 egg yolks
- 1/3 cup granulated sugar, more to caramelize the top
- 1 cinnamon stick
- peel from 1 lemon
- 4 tablespoons cornstarch
Instructions
- In a small bowl, dissolve the cornstarch in some of the milk and set aside.4 tablespoons cornstarch
- In a medium pot over medium-high heat, bring the rest of the milk, lemon peel, and cinnamon stick to a boil. Turn off the heat and let the mixture infuse while you continue with the rest of the steps.2 1/2 cups whole milk, peel from 1 lemon, 1 cinnamon stick
- Crack the eggs and separate the egg whites from the egg yolks. Save the egg whites for another recipe.4 egg yolks
- In a mixing bowl, beat the egg yolks and sugar with an electric mixer until pale and fluffy, about 5 minutes. Add the dissolved cornstarch mixture and whisk until well combined.1/3 cup granulated sugar
- Remove the cinnamon stick and lemon peel from the infused milk.
- Gradually whisk the egg-sugar mixture into the infused milk, pouring a little at a time and whisking well before adding more.
- Once everything is combined, cook over low heat until it thickens, stirring constantly to prevent lumps from forming.
- Divide the custard among ramekins or small bowls and let it cool to room temperature. Then cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to serve, remove the bowls from the fridge and sprinkle a generous layer of granulated sugar evenly on top of each bowl. Use a kitchen torch to caramelize the sugar until evenly browned.
Notes
- This recipe is traditionally made with whole-fat cow’s milk. Using other types of milk will change the creaminess and possibly the flavor (especially in the case of plant-based options).
- Use the lemon peel, not lemon zest. If possible, use an organic lemon, otherwise, be sure to clean the lemon very well before using it.
- For a twist, you can also try other flavors like vanilla, cardamom, or orange peel.
- Caramelize the sugar on top right before serving, so it stays hard and crunchy.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
