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Crema catalana

Crema catalana

Spain's beloved answer to crème brûlée — silky, lemon-and-cinnamon-scented custard topped with a crackling caramelized sugar crust. Lighter than its French cousin, this Catalan classic is made with milk instead of heavy cream and infused with warm spices for a distinctly Spanish character. Perfect for dinner parties or a special weeknight treat.

6 servings · Prep 20 min · Cook 20 min · Total 280 min

Dessert

Ingredients

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Main

  • 4 cup whole milk
  • 1 whole cinnamon stick
  • 1 whole lemon zest peeled in wide strips with a vegetable peeler
  • 1 whole orange zest peeled in wide strips
  • 6 egg yolks large eggs, yolks only
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract

Caramel Topping

  • 6 tbsp granulated sugar about 1 tablespoon per ramekin

Equipment

  • Stovetop
  • Saucepan
  • Baking Sheet
  • Mixing Bowl
  • Plastic Wrap
  • Wooden Spoon
  • Ramekins
  • Measuring Cups
  • Whisk
  • Spatula
  • Ladle
  • Measuring Spoons
  • Saucepan (5 Quarts)
  • Mixing Bowl (4 Quarts)
  • Grater
  • Sieve
  • Kitchen Torch

Instructions

  1. Pour the @[Whole Milk] into a #[Saucepan]. Add the @[Cinnamon Stick] and the @[Lemon] (and @[Orange], if using) zest strips. Heat ^[over medium heat], stirring occasionally, until the @[Milk] just begins to steam and small bubbles form around the edges — do not boil. Remove from heat, cover, and let steep ~[for 15 minutes] so the spices and citrus deeply flavor the @[Milk].
  2. In a #[Mixing Bowl], whisk together the @[Egg Yolks], ½ cup @[Granulated Sugar], and @[Cornstarch] until the mixture is pale yellow and smooth, ~[about 2 minutes]. Slowly ladle the warm infused @[Milk] into the egg mixture a little at a time, whisking constantly to temper the eggs and prevent scrambling. Once all the @[Milk] is incorporated, stir in the @[Vanilla Extract].
  3. Pour the mixture through a #[Sieve] back into the #[Saucepan] to remove the zest and @[Cinnamon Stick]. Cook ^[over medium-low heat], stirring constantly with a #[Whisk] or #[Wooden Spoon], until the custard thickens enough to coat the back of a spoon — ~[about 8 to 10 minutes]. Do not let it boil. The @[Cornstarch] will help it set firmly without curdling.
  4. Divide the warm custard evenly among 6 shallow ceramic #[Ramekins] (about ¾ cup each). Smooth the tops with a spoon. Let cool to room temperature ~[for 20 minutes], then cover loosely with #[Plastic Wrap] and refrigerate ~[for at least 4 hours], or overnight, until fully set and cold.
  5. When ready to serve, sprinkle 1 tablespoon of @[Granulated Sugar] evenly over each chilled custard. Using a #[Kitchen Torch], move the flame in small circles about 2 inches above the surface until the @[Sugar] melts, bubbles, and turns a deep amber caramel. Let the caramel harden ~[for 1 to 2 minutes] — it will form a glassy, crackable crust. Serve immediately.