Rich and decadent Crema Catalana (Catalan cream) is a custard dessert infused with citrus peels, cinnamon and vanilla bean. its smooth, creamy texture and crunchy burnt sugar topping, make this creamy dessert absolutely irresistible.
Authentic Crema Catalana
Crema Catalana also known as burnt cream, is Spain’s version of the classic, elegant and luxurious dessert French crème brûlée. Just like its French counterpart, this traditional Spanish dessert is made with just a few basic ingredients in very little time.
Thankfully, you don’t need to travel to Spain to try one of Europe’s oldest desserts. You can enjoy the delicious creamy texture, delicate flavor, and crackly, golden brown burnt sugar crust of this great dessert at home.
Why you’ll love this easy Spanish custard recipe?
- Affordable: It may look and taste like something you get at a fancy restaurant, but this recipe is made with budget friendly ingredients.
- Easy: No special skills required.
- Flavor: The silky vanilla custard base is infused with cinnamon and fresh citrus and then topped with a layer of the most incredible caramelized sugar.
What is Crema Catalana?
Crema Catalana or crema quemada in Catalan is a Spanish custard dessert made with whole milk, egg yolks, sugar, cornstarch flavored with cinnamon and oftentimes citrus peels. Similar to the French dessert creme brulee, a layer of regular or superfine sugar is sprinkled on top of the baked custard and caramelized with a blow torch.
Ingredients Needed
For a full list of ingredients and quantities, check the printable recipe card below.
- Milk: For a rich and creamy dessert you must use whole milk. Low-fat or 2% milk won’t work as they may not set properly.
- Citrus: Lemon peel and orange peel are used to infuse the milk.
- Cinnamon and Vanilla: A cinnamon stick and a vanilla bean add such a nice flavor to the milk. You can use pure vanilla extract or vanilla paste if preferred.
- Egg: The rich custard is made with large egg yolks.
- Sugar: White granulated sugar are used for both the custard and the layer of sugar that tops this dessert. Turbinado sugar is also a great option for the topping.
- Corn starch: It’s used as a thickener.
How to make this authentic crema Catalana recipe?
These are just highlights on how to make this Spanish custard dessert. For detailed instructions and cooking times, check the printable recipe card below.
- To make the custard cream, place the milk, orange peel, lemon peel, cinnamon stick and the vanilla bean slit opened in a saucepan and bring to a boil.
- Remove from the heat and allow the mixture to cool at room temperature for about 10 minutes.
- In a medium bowl, whisk the egg yolks with the sugar and cornstarch until thick and creamy.
- Strain the infused milk through a fine sieve and discard the solids. Return the milk to the saucepan.
- Whisking constantly, slowly add some of the infused milk mixture into the egg yolk mixture.
- Now that the eggs are tempered, slowly stir in the egg mixture into the saucepan.
- Cook over medium-low heat stirring frequently and cook until the mixture thickens and covers the back of a wooden spoon.
- Remove from the heat and pour the mixture into individual dishes or ramekins. Cool completely and refrigerate covered for 4 hours or preferably overnight.
- To make the sugar topping, sprinkle a thin layer of granulated sugar all over the top of the custard, and using a kitchen torch, caramelize the top. Serve with berries if desired.
Crema Catalana vs Creme Brûlée
Crema Catalana and Creme Brûlée are both custard desserts but the main difference between them is that French creme brulee is made with heavy cream usually flavored with vanilla extract, while Spanish crema Catalana is made with whole milk. Usually, the milk is flavored with cinnamon, citrus zest and/or citrus peel.
What to do if you don’t have a blow torch?
If you don’t have a blow torch, you can use the broiler to caramelize the crackly sugary crust. Make sure to use an oven-safe dish and place in the oven until the sugar melts and turns golden brown. Keep an eye on it, the high heat can quickly burn the top.
How to Store Crema Catalana Dessert?
It is best to store the custard without burning the sugar to create the topping, Custard should be stored covered, in the fridge for 4-5 days.
Can you freeze Spanish Catalan cream?
No, this Spanish custard dessert does not freeze well
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Crema Catalana (Spanish Custard)
Ingredients
- 1 orange you will only use the peel
- 1 lemon you will only use the peel
- 2 1/2 cups whole milk
- 1 cinnamon stick
- 1 vanilla pod
- 1/2 cup sugar plus more for serving
- 6 egg yolks
- 1 tablespoon cornstarch
- To serve:
- Raspberries blueberries or strawberries (optional)
Instructions
- Using a paring knife or a peeler, peel 3 strips of orange peel, making sure you don’t get any of the bitter white pith. Next, do the same with the lemon, and peel off 2 strips.
- Put the milk, orange peel, lemon peel and cinnamon stick in a saucepan.
- With a pairing knife, slit the vanilla bean lengthwise, keeping the ends uncut. Scrape some of the seeds out and add them to the saucepan together with the vanilla bean pod. Slowly, bring the mixture to a boil over low heat.
- Remove from the heat and allow the mixture to cool for about 10 minutes.
- In a medium bowl, whisk the egg yolks with the sugar and cornstarch until pale, thick and creamy.
- Strain the milk through a sieve and discard the solids. Return the milk to the saucepan.
- Whisking constantly, slowly add about a quarter of the infused milk into the egg yolk mixture. Make sure you whisk vigorously to prevent the eggs from cooking. Add about another quarter of the milk into the egg mixture while constantly whisking.
- Now that the eggs are tempered, slowly stir in the egg mixture into the saucepan.
- Cook over medium-low heat stirring frequently and cook until the mixture thickens and covers the back of a spoon, about 3-4 minutes.
- Remove from the heat and pour the mixture into individual clay dishes or ramekins. Place them on a sheet pan and let them cool before refrigerating. Cover them with plastic wrap and refrigerate for 4 hours or preferably overnight.
- Before creating the caramelized sugar topping, you can let the crema Catalana come to room temperature if preferred.
- Sprinkle a thin layer of granulated sugar all over the top of the custard (about 1 tablespoon of sugar) and using a kitchen blow torch, caramelize the top. Serve with berries if desired.
Chef’s Tips
- Traditionally, a Catalan hot iron is used to caramelize the top. If you don’t have a blow torch, place the ramekins under a broiler and broil until the sugar turns golden brown.
Kirsten says
I didn’t have a blow torch so I was bummed until I read your alternative. It worked! I’m happy with the results. Thanks