Description
Authentic Spanish Crema Catalana is a traditional and delightful custard dessert infused with cinnamon and lemon, topped with a crisp, caramelized sugar crust. Similar to crème brûlée but made with milk instead of cream, this creamy and aromatic treat offers a perfect balance of sweetness and citrusy zest, making it a beloved classic in Spanish cuisine.
Ingredients
Scale
Custard Ingredients
- 2 cups whole milk
- 1 cinnamon stick
- Peel of 1 lemon (avoid white pith)
- 4 large egg yolks
- ½ cup granulated sugar (plus extra for caramelizing)
- 2 tablespoons cornstarch
Instructions
- Infuse milk: In a saucepan, heat the milk with the cinnamon stick and lemon peel over medium heat until just about to boil. Remove from heat and let steep for 10–15 minutes to infuse the flavors.
- Prepare egg mixture: In a mixing bowl, whisk the egg yolks, ½ cup granulated sugar, and cornstarch until pale and smooth.
- Combine milk and egg mixture: Remove the cinnamon stick and lemon peel from the milk. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
- Cook custard: Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon or whisk, until the custard thickens and coats the back of the spoon, about 6–8 minutes. Take care not to let it boil.
- Cool and chill: Pour the custard into individual shallow ramekins and let cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.
- Caramelize the sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard and caramelize it using a kitchen torch until golden and crisp.
- Serve: Let the caramelized sugar sit for a minute to harden, then serve immediately for a perfect crisp topping over the creamy custard.
Notes
- Crema Catalana is similar to crème brûlée but traditionally uses milk instead of cream, giving it a lighter texture.
- The custard is infused with citrus and cinnamon for a distinct and aromatic flavor.
- For a dairy-free version, substitute whole milk with almond or oat milk; however, the texture may vary slightly.
- Be careful not to boil the custard during cooking to prevent curdling.
- If you don’t have a kitchen torch, you can carefully use the broiler to caramelize the sugar, watching closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
