There is nothing better than ending a leisurely Spanish lunch with a Crema Catalana and a strong café solo. Fortunately, this quintessential dessert could not be easier to make. It takes only a few ingredients, all of which you probably have on hand.
Looking for more traditional Spanish desserts? Make sure to try my recipes for frisuelos (Spanish crepes) and tarta de aceite (olive oil cake), or check out these 12 delicious Spanish desserts.
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Introduction
Crema Catalana is Spain's version of creme brûlée. Or, as many Catalans would argue, creme brûlée is France's version of Crema Catalana!
Crema Catalana is made with milk instead of cream, and often incorporates lemon peel and cinnamon. It's also not made using a bain-marie (a water bath, or baño maría in Spanish), which means it's easier to make than its French cousin. I guarantee you, it is to die for when made well!
This Crema Catalana recipe is adapted from Claudia Roden's The Food of Spain-- one of my favorite Spanish cookbooks.
Ingredients
Wondering what ingredients you need to make this delicious Crema Catalana? Let's talk about a few of the key ingredients, and you'll be ready to go!
- Milk: You must use whole milk to ensure you'll get a creamy and delicious Crema Catalana that sets properly.
- Citrus Peel: Another of the key ingredients are lemon and orange peel to flavor the Crema Catalana. Make sure to get a piece of the peel and not just the zest.
- Cinnamon: Cinnamon is the final defining characteristic of Crema Catalana.
- Egg Yolks: The genius behind this creamy, eggy custard. Use the best quality large egg yolks you can find!
See recipe card for full information on ingredients and quantities.
Substitutions
- Milk/Cream: One of the main differences between crema Catalana and crème brûlée is the use of milk instead of cream. Using cream in crema Catalana isn't traditional, but you're welcome to try it!
- Cinnamon: In France, you're likely to use vanilla to infuse the milk instead of a cinnamon stick. Feel free to substitute the cinnamon with vanilla if you like, but it won't be fully authentic.
- Caster/Granulated Sugar: I like to use caster (superfine) sugar to get a thin layer of crunchy caramel topping, but you can use granulated sugar without an issue. The topping may be a bit more grainy, however.
How to Make
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Heat the milk, citrus peels, and cinnamon stick until it begins to simmer, then remove it from the heat.
- Dissolve the cornstarch in a splash of water to make a slurry.
3. Add the sugar to the egg yolks.
4. Whisk vigorously until the mixture is pale yellow.
5. Whisk the cornstarch slurry into the egg yolk mixture.
6. Pour in a splash of the warm milk, whisking constantly.
7. Remove the citrus peels and cinnamon stick from the milk.
8. Slowly whisk in the egg mixture, whisking constantly so that the eggs don't scramble.
9. Keep whisking the mixture over a low heat until it thickens to a pudding-like consistency.
10. Pour into ramekins or traditional clay dishes.
11. Cover each serving with plastic wrap, pressing the plastic onto the surface of the custard to prevent a skin from forming. Refrigerate for 4 hours, or preferably overnight.
12. Remove the plastic and sprinkle a layer of sugar on top of each custard.
13. Get out your blowtorch (or a traditional iron rod like in Catalonia) and burn the sugar until caramelized. Some people prefer a darker crust, others lighter -- it's up to you!
14. Serve alone or with fresh berries (and a strong café con leche of course!).
Recipe FAQs
Both crema catalana and creme brulee are custards that are topped with sugar and caramelized. However, there are some key differences.
Crema Catalana is a Spanish dessert from the region of Catalonia. It is flavored with citrus peel (lemon and orange) and cinnamon. Creme brulee is a French dessert that is flavored with vanilla bean. Additionally, Crema Catalana uses whole milk in the recipe, while creme brulee is cream based. Lastly, crema catalana does not need to bake in the oven in a bain marie (water bath) as it is cooked on the stovetop, while creme brulee does.
It's also interesting to note that crema catalana is one of Europe's oldest desserts on record. It was mentioned in the famous medieval Catalan cookbook Llibre de Sent Soví (published in 1324). References to creme brulee didn't appear in print until centuries later, in the 1691 cookbook Le Cuisinier royal et bourgeois.
No, it's definitely different. Crema catalana is completely cooked in a saucepan on the stovetop and refrigerated until set, while flan is cooked in the oven in a hot water bath. Although the ingredients are similar, the cooking method and resulting texture is quite different.
If you don't have a blowtorch or a hot iron handy, you can caramelize the crema catalana in the oven. Put it under the broiler (the hottest possible top heat) until you see the sugar melting and crystalizing. Make sure your dish is oven safe for high temperatures and keep a close eye on it -- it can burn in an instant! It might not get as caramelized as the other methods, but it will definitely work.
It's best to serve crema catalana right after burning the sugar on top, or the topping will turn soft and watery. The custard can be brought to room temperature before burning the sugar, or can be used straight out of the fridge.
Serve
Crema Catalana is usually served as dessert, after a hearty lunch. Generally, you will drink a strong coffee alongside -- either an espresso, cortado, or café con leche. You might also opt for a dessert wine, but remember, it should be even sweeter than the dessert! A Spanish Moscatel, Pedro Ximenez, or Cream sherry would do the trick!
Store
Make Ahead: Crema Catalana can easily be made ahead--just don't caramelize the sugar topping until right before serving. The chilled custard can be kept in the fridge for up to 2-3 days.
Leftovers: Although the custard itself can keep well in the fridge for a couple of days, the caramelized sugar topping will go soft and watery in the fridge. It's best to eat the caramelized topping right away.
Freezing: Crema Catalana can be frozen before adding the caramelized sugar topping. Simply chill it in freezer-friendly ramekins, cover tightly, and freeze for up to 6 months. Defrost completely before caramelizing the sugar on top and serving.
Expert Tips
- Make sure to use whole milk for a creamy crema Catalana. Heavy cream can also be substituted.
- Make sure to refrigerate for at least four hours so that the Crema Catalana fully sets.
- I like bring the custards to room temperature before adding the caramelized sugar layer, unless it's summer.
- Decorate and serve with seasonal berries or fruit for an extra special effect!
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Authentic Spanish Crema Catalana Recipe
Ingredients
- 2 tablespoons cornstarch
- 2 ½ cups whole milk
- 1 large piece lemon peel including pith
- 1 large piece orange peel including pith
- 1 cinnamon stick
- 5 large egg yolks
- ½ cup white sugar preferably caster (superfine)
- additional sugar for caramelization
- fresh fruit or berries for decoration (optional)
Instructions
- Pour the milk into a small, heavy-based saucepan and set over medium heat. Add the citrus peels and cinnamon stick, then bring to a simmer and remove from the heat.
- While the milk is heating, dissolve the cornstarch in a splash of water to make a slurry.
- Beat the egg yolks and sugar with a whisk until turns pale yellow, then beat in the cornstarch slurry and a splash of the hot milk.
- Remove the citrus peels and cinnamon stick from the hot milk, and slowly pour in the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Turn the heat to low and whisk constantly until the mixture has thickened to a pudding-like consistency.
- Remove from the heat and divide the mixture among six 6-ounce ramekins or traditional clay dishes. Press a piece of plastic wrap onto the surface of each custard to prevent a skin from forming.
- Chill the crema catalanas for about 4 hours, or preferably overnight.
- Once the custards have chilled, remove the plastic wrap and sprinkle a thin layer of sugar on top of each custard. Spread the sugar out by tilting the ramekins in all directions.
- Caramelize the sugar to the desired color with a small blowtorch. (For an authentic flair, use a hot iron for this step instead.) You can also place the ramekins on a baking tray on the top shelf of the oven and brown the sugar with the grill on the highest setting. Watch carefully, as they can burn in an instant!
- Top with fresh fruit if desired and enjoy immediately!
Notes
- Make sure to use whole milk for a creamy crema Catalana. Heavy cream can also be substituted.
- Make sure to refrigerate for at least four hours so that the Crema Catalana fully sets.
- I like bring the custards to room temperature before adding the caramelized sugar layer, unless it's summer.
- Decorate and serve with seasonal berries or fruit for an extra special effect!
Nutrition
Photography by Giulia Verdinelli
Renata
Thank you for this recipe I have been looking for a version like this since a trip to Malaga. The restaurant we had it in, served it frozen. Are you able to freeze this recipe and, if so, when would you add the sugar topping? Thank you.
Lauren Aloise
You could freeze the custard once fully cold by tightly wrapping in plastic wrap and putting in the freezer for up to one month. Then just fully thaw to room temperature before adding the sugar and torching.
Elcin Erkul
what an easy and delicious recipe, amazing. made a half batch in several minutes just to try it out and now I know what dessert I will make for my guests this saturday 🙂
btw video and the instructions are a little different, I chose the video.
Montse Mañé
Lauren, I came across your page by chance when searching for a completely diffent thing (thanks Google! ). I am catalan and I am glad to share my Crema Catalana family's recipe with you (forgive my english). It's a very easy one and uses rice starch instead of corn starch wich, in my opinion, gives the cream a substantially lighter feeling in the mouth .
Ingredients:
1 ltr whole milk
300 grs of sugar
9 egg yolks
1 lemon peel
2 vanilla sticks
50 grs of rice starch
Use a little of milk to dissolve the starch and make sure there's no lumps left.
Put the rest of the milk, the sugar and the egg yolks in the cooking pot you are going to use and use the mixer to blend the ingredients together. Add the milk with the starch and mix again. Add the lemon peel and the vanilla sticks and put the pot on the stove to simmer. Stir continously (to avoid lumps never stop stirring!) with a wooden spoon untill you hear the first "pop" that indicates the boiling point. Remove from the stove immediatly and continue stirring for one minute more. Remove the lemon peel and vanilla sticks and pour into individual clay pots. Let it cool and once tempered cover the pots with lids or aluminium foil and keep in the fridge for, at least 6-8 hours.
We burn the sugar on demand when serving the "crema" using and electric iron burner. Most members of my family prefer the cream without the burnt sugar!
Enjoy and "bon profit"!!!
Lauren Aloise
Thank you so much for sharing!!!
Olivia
Has anyone tried with milk substitutes like oat milk?
me
it turned out liquidy for me (also the recipe and the video isdifferent)
Lauren Aloise
Yes - the video is a slightly easier version! Both should work though - perhaps you didn't allow the custard to thicken enough?
Avargal Unmaigal
wow........very nice.. I am going to try my next Party
Lance
Hi Lauren,
I made this last week in a half quantity with 300ml milk , 3 egg yolks and 1 tbs cornstarch, but unfortunately it did not set well and was too runny.
I must say I've had this problem before with crema catalana!
If you look on the net, all the recipes vary with the amount of cornstarch they use.
So I'm trying it again today with 15g cornstarch (about 3tbs). I've just poured it into the cazuelas and it looks nice and thick (I've probably overdone it this time!).
Cheers,
Lance
Lauren Aloise
Hi Lance - thanks for the comment! It does vary a lot-- as do the size of the egg yolks, their water content, etc. I'm glad you've found a solution for now. I hope it comes out well!
Lance
Thanks Lauren. I've now settled on 20g cornstarch and 43g sugar for 300ml milk and 3 medium egg yolks and it is perfect!
I'm also adding 1/8th tspn orange flower water to the milk, which gives a nice flavour.
BTW I made my own salamander from a 100mm disc of 6mm mild steel and a tubular metal handle and heat it on the gas stove for 10 mins. It gives the proper crunchy caramelised sugar disc on top - far superior to the blow torch or grill!
Best,
Lance
Rose
Very good article about homemade cream. thanks dear
Paulguad
A slightly cheated version of crème anglaise -- always yummy
Alison
Hi, is corn starch the same as corn flour? Want to make this on Friday for dinner guests.
Many thanks.
Lauren Aloise
Yes! It is.
Ali
Thanks Lauren x
Lisa M
I have to make a desser from Spain and I came across this dessert. I am going to try it for Saturday but where can I purchase the clay dishes? I have to make 15 to 20 servings.
Lauren Aloise
You can substitute normal ramekins from any kitchen store!
Addy
So... you don't bake this in the oven at all? It will firm up in the fridge and not be runny?
Lauren Aloise
Exactly! Cooks on the stove and sets in the fridge 🙂
Kat HARTZELL
I'm faced with the need to prepare this for about 100 people. I don't have a budget for ramekins....but could rustle up pyrex brownie/lasagne pans. I think I could caramelize in pyrex (gotta check!) but certainly can't put them under broiler.
Do you think having the large surface area would inhibit setting up? I'd try it with the single recipe to get an idea of the depth, then factor in the number of pans I'd need.
Oh, dear, why not something easier like lemon bars!
Lauren Aloise
Oh my - that's a lot of crema catalana! Thing is, I've never seen this made in anything but individual portions. I am not sure if the center of a large sheet pan would cook enough in the water bath-- or if it would overcook and become a flan? What about buying the cheap aluminum baking cups (disposible). I think those might work! Good luck.
Mara
I never leave comments on recipes but I have to say this is life changing. I always find that my creme brulee never sets no matter how long I bake it and let it refrigerate. This method is so much easier and it was delicious with the orange peel and cinnamon (I forgot the lemon peel!) im never going to make creme bruelee again!
Lauren Aloise
So happy to hear it!!
Samantha Ferguson
Hi! What thickness is considered to be done enough to take off the heat? Honey?
Lauren Aloise
I'd say a pudding - but not too thick yet. It will thicken further when removed.
Scarlet
Hi um is there ant other method to caramalize the top other than using a blow torch or a hot iron?
Lauren Aloise
I don't believe there is!
Jayne
I've made creme brûlée and carmelized the sugar under the broiler. Just keep a close eye on it!
Felicia
How do I "burn" the sugar with an iron?? With a regular iron, for clothes??
Lauren Aloise
This is a special type of iron that they use here that's heated on the grill and then used for the desserts. But I'd recommend a simple small blowtorch you can buy at any cooking store.
Sindre
You can put the oven to grill and melt the sugar that way
Anne
You can place them under the broiler in your oven.
Stefan
Under the grill
Paul
What size dish should i use?
Lauren Aloise
Individual ramekins-- size is up to you. If wider, you'll have a wider ratio of custard to crispy sugar top, if more narrow you'll have more custard to each bite of crunch! Both ways are delicious 🙂
Jon Hawkins
Just had a look on Wikipedia. First mention of Creme Brûlée 1691 first English mention of Burnt Cream 1702.
Jon Hawkins
Crime Brûlée is a version of an older English dessert first served in Cambridge in 1879.
Cheryl
When do you add the cornstarch mixture?
Maureen
Step 5. It is combined with the sugar and eggs.
Ana
Hi - how many servings does this make?
Lauren Aloise
Depends on the serving dish! About 6-8 in a standard clay dish.
Felipe
In my home, this barely serves one 😉
Tamara
Excellent, simple recipe with very tasty results! It really took me back to my study abroad days in Barcelona where I remember patiently waiting for the mixture to thicken under my host mom's watchful eye... Thank you!
Lauren Aloise
Glad to hear it worked well!
DAN DUNCAN
Such a great recipe, couldn’t you tell me how long it keeps for in the Fridge?
Lauren Aloise
Sure-- since it's a custard it's quite perishable, about two days I'd say to be safe!
recetas de cocina
I LIKE SO MUCH! THANKS!
Megan
La comida era bien. La receta fue sin problemas!
Keith Gillett
No need to shout!