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Crema Catalana in a clay dish with raspberries on top.

Homemade Spanish Crema Catalana Recipe

A delicious homemade Crema Catalana recipe, topped with fresh fruit!
4.87 from 30 votes
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Course: Dessert
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 195.57kcal


  • 2 tablespoons of cornstarch (15g)
  • 2 1/2 cups of whole milk (600 ml)
  • A big slice of peel from a lemon and an orange note: not the zest, but rather big slices of the peel
  • 1 cinnamon stick
  • 5 large egg yolks
  • 1/2 cup superfine sugar (100g) if you can't find superfine, don't worry, it'll just be a bit more grainy
  • Additional sugar to caramelize on top
  • Fresh fruit like figs, raspberries or strawberries to top


  • Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.
  • Dissolve the cornstarch in a splash of water and set aside.
  • While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.
  • Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.
  • Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don't scramble!
  • Stir constantly over a low heat, until the mixture has thickened.
  • Remove from the heat and pour the mixture into traditional clay dishes or ramekins.
  • Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about four hours (preferably overnight).
  • Before serving, I like to let mine come to room temperature (unless it's summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).
  • Top with fresh fruit (optional) and enjoy!


  • 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. 
  • Decorate and serve with seasonal berries or fruit for an extra special effect!


Calories: 195.57kcal | Carbohydrates: 27.34g | Protein: 5.68g | Fat: 7.31g | Saturated Fat: 3.33g | Cholesterol: 172.92mg | Sodium: 51.84mg | Potassium: 164.76mg | Fiber: 0.67g | Sugar: 23.45g | Vitamin A: 414.98IU | Vitamin C: 2.91mg | Calcium: 143.92mg | Iron: 0.55mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!