Crema Catalana
AI-generated image
Vegetarian Gluten-free Spanish

Crema Catalana

A silky Catalan custard gently infused with citrus and cinnamon, chilled until tender, then finished with a glassy layer of caramelized sugar. The contrast between cool cream and crisp topping is the signature of this Spanish classic.

40 min 6 servings Medium
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How to prepare

1
Place 600 ml of the milk in a saucepan with the lemon zest and cinnamon stick. Warm over medium heat until steaming and just beginning to form small bubbles at the edge; do not boil. Remove from the heat, cover, and infuse for 10 minutes.
2
Whisk the egg yolks, 100 g of the sugar, and the cornstarch in a large bowl until smooth and pale. Whisk in the remaining 150 ml cold milk until no lumps remain.
3
Strain the warm infused milk into the yolk mixture while whisking constantly, then return the mixture to the clean saucepan. Discard the zest and cinnamon.
4
Cook over medium-low heat, whisking continuously, until the custard thickens enough to hold clear tracks from the whisk and reaches about 82°C, 6 to 8 minutes. Do not let it boil.
Thick glossy custard showing clear whisk tracks in a saucepan AI-generated image
5
Divide the hot custard among six shallow ramekins. Press parchment or reusable wrap directly onto the surface, cool at room temperature for 20 minutes, then refrigerate for at least 3 hours until fully set.
6
Remove the coverings and blot any condensation from the surfaces. Sprinkle each custard with about 1 teaspoon of the remaining 50 g sugar in a thin layer. Caramelize with a kitchen torch until amber and glassy, moving continuously to avoid scorching. Rest for 2 minutes, then serve cold.
Crema Catalana ramekins with crisp amber caramelized sugar shells AI-generated image

Why this recipe works

Cornstarch gives the egg-yolk custard reliable body while the citrus and cinnamon perfume the milk without overpowering it. A thin layer of sugar creates a dramatic crisp-to-creamy contrast.

Storage and reheating

How to store it

Cover the chilled custards and refrigerate for up to 3 days. Keep the sugar topping uncaramelized until serving for the best texture.

How to reheat it

Do not reheat. Serve the custard cold, caramelizing only the surface at the end.

Nutrition / serving

257kcal
6.96 gprotein
39.20 gcarbs
8.70 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 20 Aug 2026 · updated 20 Aug 2026

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