Go Back Email Link
–+ servings
Creme catalana in a white ramekin.

Crema Catalana

Chef Dennis Littley
Crema Catalana is creamy, citrusy, and finished with a crackly caramelized sugar top. Perfect for birthdays, holidays, and special occasions.
No ratings yet
Print Recipe Pin Recipe Listen to the Post
Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 4 hours
Total Time 4 hours 28 minutes
Course Dessert
Cuisine Spanish
Servings 6
Calories 332 kcal

Equipment

  • 6 ramekins
  • Kitchen Torch

Ingredients
  

  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon table salt
  • 8 large egg yolks
  • 4 cups whole milk
  • 1 vanilla bean
  • 2 strips lemon zest
  • 2 strips orange zest
  • 1 cinnamon stick
  • 6 tablespoons granulated sugar for the top of the custard

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!

Instructions
 

  • Add the whole milk, cinnamon stick, lemon and orange zest, vanilla bean, and salt to a saucepan and bring 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 while adding until incorporated.
  • Repeat with one more cup of the milk mixture and whisk to combine.
  • Remove the citrus zest, cinnamon stick and vanilla pod from the milk, then add the tempered eggs into the pan and whisk to combine.
  • Cook over medium-low heat, for 7-10 minutes, whisking continuously until 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.
    If the custard looks grainy, like some of the eggs mayhave cooked. Run it through a fine mesh strainer.
  • Ladle the mixture into 6 ramekins. Cover and refrigerate for 4 hours.
  • Dust the top of each ramekin with one Tablespoon of sugar, then use a kitchen torch to caramelize the sugar before serving.

Notes

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.
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.
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.
Can I caramelize the sugar top without a kitchen torch?
You can use the broiler to caramelize the sugar. Get it good and hot, pop the ramekins under for a minute or two, and watch closely so the sugar melts but doesn’t burn.
Should I serve Crema Catalana cold or warm?
Serve it cold. That way, the custard stays smooth and creamy, and the sugar on top gives you that hot, crisp crack when you hit it with the torch.
Can you make Crema Catalana ahead of time?
Absolutely. You can prepare the custard up to 2 days ahead and keep it chilled. Just add the sugar and torch the tops right before serving.
What type of sugar should I use?
Regular granulated sugar works well, but superfine sugar melts faster and creates a thinner, more delicate crust.

Nutrition

Calories: 332kcalCarbohydrates: 50gProtein: 9gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 264mgSodium: 267mgPotassium: 273mgFiber: 0.4gSugar: 45gVitamin A: 594IUVitamin C: 1mgCalcium: 237mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!