Creamy, smooth, and infused with citrus and spice, our Crèma Catalana will be your new favorite excuse to break out the kitchen torch. This classic Spanish dessert brings restaurant-level flair to birthdays, holidays, and any special occasion worth lighting a match for.

You get the creamy comfort of pudding, the crackly top of crème brûlée, and a quiet hush from the table.

Crèma Catalana goes all the way back to 18th-century Catalonia, where it was made to celebrate Saint Joseph's Day. It's one of Europe's oldest custards, cooked on the stovetop with milk, citrus zest, and warm spices.

What I love is the contrast. That creamy base with the crackly sugar top just works. Add the cinnamon and orange, and it hits all the right notes.

Today we're sticking to tradition, with a few chef tricks to make it easy at home.

You don't need fancy equipment, just a saucepan, some egg yolks, and a steady hand.

The ingredients are simple, but the flavor makes it feel like something off a fine dining menu.

If you love custard desserts, try our Easy Crème Brûlée Recipe. That sugar crust cracks just right and the texture is silky smooth.

For something a little more old-school, our Homemade Vanilla Custard Recipe is creamy, cozy, and always worth a second spoonful.

Ingredients

Gather the ingredients to prepare our Crema Catalana recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Make Adjustments to the Recipe?

Absolutely. We made the recipe with whole milk, but you can use 2 percent if that's what you've got. Just know it won't be quite as creamy.

For the citrus, you can mix and match. Lemon and orange zest are classic, but a little lime zest adds a punchier twist.

If you don't have a vanilla bean, a teaspoon of vanilla extract works fine. It's not exactly the same, but it still brings that warm, familiar flavor.

For a fun twist, swap the caramelized sugar for a thin layer of brûléed brown sugar. It adds a little molasses depth that plays great with the cinnamon.

Recipe Variations

• Vanilla Crema Catalana: Leave out the citrus zest and add a little vanilla extract.
• Chocolate Twist: Whisk a little cocoa powder into the custard.
• Spiked Custard: Add a splash of Cointreau, Grand Marnier, or brandy for depth.

How to make Crèma Catalana

Follow along with my simple step-by-step instructions to learn how to make Crèma Catalana in your home kitchen.

• Add the whole milk, cinnamon stick, lemon and orange zest, vanilla bean, and salt to a saucepan.
• Bring the mixture to a gentle boil. Remove from the heat, then set aside.
• Add the egg yolks, granulated sugar, and corn starch to a large bowl.
• Whisk to combine.
• Slowly add one cup of the heated milk mixture to the egg yolk mixture, whisking as you add it until it is fully incorporated.
• Repeat with one more cup of the milk mixture, whisking to combine.

• Remove the citrus zest, cinnamon stick, and vanilla pod from the milk. Then, add the tempered eggs to the pan and whisk to combine.
• Cook over medium-low heat for 7-10 minutes, whisking continuously until the mixture has thickened enough to coat the back of a spoon. Test the thickness by swiping your finger across the spoon: it should leave a straight line.
• Ladle the mixture into six ramekins.
• Cover and refrigerate for 4 hours.
• Dust the top of each ramekin with one Tablespoon of sugar.
• Use a kitchen torch to caramelize the sugar before serving.

Chef Tips

• Use whole milk for the best flavor and creaminess.
• Strain the custard to remove any cooked egg bits.
• Chill thoroughly before caramelizing the sugar.
• For the smoothest crust, use superfine sugar.

Our Crèma Catalana recipe gives you big flavor, smooth-as-silk texture, and that crackly sugar top that makes it perfect for birthdays, holidays, or whenever you want to show off a little.

Don't be surprised if your guests think you took a pastry course.

Serving Suggestions

• Serve with almond cookies for a Spanish touch.
• Pair with fresh berries for brightness.
• Add a small glass of sherry or cava for a true Spanish finish.

How to Store Crema Catalana

Creme Catalana should be stored covered in the fridge and will stay good for up to 3 days.

If you can, only brûlée the portions you’re planning to serve, and keep the rest plain in the fridge. Add the sugar and torch just before serving for the best crunch.

Don't freeze it, the custard won't survive it, and you'll lose that smooth, creamy texture.

Recipe FAQs

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