Crema Catalana

This Crema Catalana recipe features smooth, creamy custard infused with lemon, orange, and cinnamon, topped with a crisp caramel layer. A classic Spanish dessert, it’s perfect for dinner parties, holiday gatherings, or elegant dessert menus. Make-ahead custard allows for easy preparation, while the caramelized sugar adds a rich, crunchy contrast.

Ingredients

• ¾ cup (150 g) granulated sugar, divided
• 3 tablespoons cornstarch
• ½ teaspoon salt
• 8 egg yolks
• 4 cups whole milk
• 1 strip lemon zest
• 1 strip orange zest
• 1 cinnamon stick

---

Instructions

Step 1: Prep Work

• Set a fine mesh sieve over a large measuring cup or mixing bowl with a spout.
• Gather six 6-ounce ramekins.

Step 2: Whisk the Eggs

• In a large bowl, combine ½ cup (100 g) sugar, cornstarch, and salt.
• Add egg yolks and whisk until pale and smooth, about 1 minute.
• Place the bowl on a damp tea towel to prevent slipping.

Step 3: Infuse the Milk

• In a medium heavy-bottomed saucepan, bring the milk, lemon zest, orange zest, and cinnamon stick to a simmer over medium-low heat.
• Stir occasionally to prevent scorching.

Step 4: Temper the Egg Mixture

• Once the milk simmers, remove from heat and discard the zest and cinnamon stick.
• Slowly pour the hot milk into the yolk mixture, whisking constantly.

Step 5: Cook the Custard

• Return the mixture to the saucepan and cook over medium-low heat, whisking constantly until the custard thickens and simmers, about 5 minutes.
• Once bubbling, continue whisking for 1 more minute.

Step 6: Strain and Chill

• Pour the custard through the sieve into a large measuring cup.
• Divide custard among ramekins and cover each with plastic wrap, pressing the wrap onto the surface of the custard.
• Cool to room temperature, then refrigerate for at least 4 hours or overnight. Custards keep up to 4 days.

Step 7: Caramelize the Sugar

• Sprinkle 2 teaspoons of the reserved sugar evenly over each custard.
• Using a kitchen torch, melt and caramelize the sugar until deep brown.
• Serve immediately before the caramel softens.

---

Why You’ll Love This Recipe

• Classic Spanish dessert with a silky, smooth custard and crisp caramel top.
• Citrus and cinnamon flavors make it aromatic and refreshing.
• Perfect for holidays, dinner parties, or elegant desserts.
• Make-ahead dessert that keeps well in the fridge.

---

Tips

• Use fresh citrus zest for the brightest flavor.
• Whisk constantly to avoid lumps or curdling.
• A heavy-bottomed saucepan prevents scorching.
• If you don’t have a torch, place under a broiler briefly to caramelize sugar.

---

Variations and Substitutions

• Milk alternatives: Try whole cream or a combination of milk and cream for richer custard.
• Spice twists: Add a pinch of nutmeg or cardamom for a warm variation.
• Sweetener swaps: Use coconut sugar for a different caramel flavor.
• Portion size: Make mini ramekins for bite-sized servings.

---

FAQs

Q: Can I make Crema Catalana ahead of time?
A: Yes, prepare and refrigerate overnight. Caramelize sugar just before serving.

Q: Can I use regular sugar for the custard instead of cornstarch?
A: Cornstarch helps thicken the custard and gives a smooth texture. Sugar alone won’t thicken as well.

Q: What if I don’t have a kitchen torch?
A: Place ramekins under a hot broiler for 1–2 minutes to caramelize the sugar, watching carefully to avoid burning.

Q: How long will it keep?
A: Uncaramelized custard can be stored up to 4 days in the fridge.

---

Serving and Suggestions

• Serve directly from the ramekin for a classic presentation.
• Pair with fresh berries or shortbread cookies for added texture.
• Perfect for holiday desserts, dinner parties, or special occasions.
• Garnish with a light dusting of cinnamon or citrus zest for visual appeal.