If you have a soft spot for creamy, comforting desserts with a bit of a zesty twist, you are going to fall head over heels for this Authentic Spanish Crema Catalana Recipe. This classic Spanish treat is like a sunshine-filled custard kissed by cinnamon and lemon zest, crowned with a perfectly crisp caramelized sugar top. Unlike its French cousin, crème brûlée, Crema Catalana brings a lighter, brighter flavor profile that makes each spoonful feel like a little celebration. Once you make it, you’ll see why it’s beloved across Spain and beyond as a dessert that feels both elegant and wonderfully approachable.
Ingredients You’ll Need
Getting ready to whip up this silky dessert is delightfully straightforward because the ingredients are simple staples that work harmoniously to create layers of delicate flavor and smooth texture.
- 2 cups whole milk: The creamy base that provides the custard’s rich and velvety texture.
- 1 cinnamon stick: Adds warm, aromatic notes that give the custard its distinctive Spanish character.
- Zest of 1 lemon (in large strips): Offers a fresh, citrusy brightness that lifts the flavor beautifully.
- 4 large egg yolks: The key to that luscious, thick custard consistency.
- 1/2 cup granulated sugar (plus more for topping): Sweetens the custard perfectly and the extra sugar creates the signature caramelized crust.
- 2 tablespoons cornstarch: Helps set the custard without making it too firm, ensuring a smooth finish.
How to Make Authentic Spanish Crema Catalana Recipe
Step 1: Infuse the Milk
Begin by pouring the whole milk into a saucepan along with a cinnamon stick and the lemon zest strips. Warm this mixture gently over medium heat, allowing it to come just to a simmer. Then, turn off the heat and cover the pot so the flavors have 10 to 15 minutes to steep deeply into the milk. This step is crucial because it lets the cinnamon and citrus notes become wonderfully pronounced without being overpowering.
Step 2: Prepare the Egg Mixture
While the milk is infusing, whisk together the egg yolks, half a cup of sugar, and the cornstarch until the mixture is pale and smooth. This combination is what thickens the custard and gives it that silky texture. Make sure to blend it until it has no lumps for the best results.
Step 3: Temper the Eggs
Carefully remove the cinnamon stick and lemon zest from the warm milk so you’re left with a fragrant, infused liquid. Slowly pour a bit of this warm milk into the egg mixture, whisking constantly to gradually raise the egg yolks’ temperature and prevent them from scrambling. Continue adding milk little by little until everything is well combined and smooth.
Step 4: Cook the Custard
Pour the tempered egg and milk mixture back into the saucepan and set it over low heat. Stir constantly as the custard thickens, which typically takes about 5 to 8 minutes. Be patient and attentive here because you want a thick, creamy custard without letting it boil, which can cause curdling. Once it coats the back of a spoon, you know it’s ready.
Step 5: Chill and Caramelize
Divide the custard evenly into ramekins or shallow dishes and let them cool to room temperature. After that, pop them into the fridge for at least two hours so they become fully chilled and set. When you are ready to serve, sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust that cracks delightfully with every spoonful.
How to Serve Authentic Spanish Crema Catalana Recipe
Garnishes
Though the caramelized sugar topping is the star garnish itself, you can add a few delicate touches for visual appeal and contrast. A sprig of fresh mint or a twist of lemon zest can complement the custard’s flavors while keeping it elegant. Avoid overpowering extras, as the beauty lies in its simplicity.
Side Dishes
This dessert is light enough to pair beautifully with a strong espresso or a glass of sweet wine like Pedro Ximénez sherry. For a fuller experience, serve alongside some fresh berries or a crisp biscotti for texture contrast. These accompaniments offer balance without stealing the spotlight.
Creative Ways to Present
For a playful presentation, try serving your crema catalana in small clear glasses or vintage tea cups to showcase the luscious custard and caramel crust. You might also experiment with flavored sugars such as cinnamon or orange sugar to dust the top before torching, adding a subtle twist that will surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
Authentic Spanish Crema Catalana Recipe stores wonderfully in the fridge. Keep it covered tightly with plastic wrap or in an airtight container for up to two days. Just keep in mind the caramelized sugar top will soften over time, so it’s best enjoyed fresh for that perfect crunch.
Freezing
While freezing custards usually isn’t recommended due to texture changes, you can freeze the uncaramelized custard for up to a month if needed. Make sure to thaw it slowly in the fridge and caramelize the sugar topping right before serving to revive that crisp layer.
Reheating
Since crema catalana is traditionally served chilled, reheating is generally not advised. If you want to enjoy it slightly warmer, bring it to room temperature before sprinkling and torching the topping. This way, you preserve the custard’s creamy texture and the crunchy sugar crust.
FAQs
Can I use milk alternatives in this Authentic Spanish Crema Catalana Recipe?
Whole milk is recommended for its richness and custard-setting properties. Using plant-based milk may alter the texture and flavor, and the custard might not set properly due to lower protein content.
What can I do if I don’t have a kitchen torch?
If you don’t have a torch, you can place the custards under a hot broiler for a couple of minutes, watching carefully to avoid burning. This will caramelize the sugar top though not as evenly as a torch would.
Is this dessert gluten-free?
Yes, the Authentic Spanish Crema Catalana Recipe is naturally gluten-free as it contains no flour or gluten ingredients, making it suitable for a gluten-free diet.
How does crema catalana differ from crème brûlée?
While both desserts feature a caramelized sugar crust, crema catalana is traditionally infused with lemon zest and cinnamon and uses cornstarch to thicken, resulting in a lighter texture compared to the richer, cream-heavy French crème brûlée.
Can I make this dessert vegan?
This recipe relies on egg yolks and whole milk for its creamy custard base, so it is not vegan. However, there are vegan custard alternatives available that use plant-based ingredients, although they won’t yield the same authentic texture or taste.
Final Thoughts
There’s something magical about making the Authentic Spanish Crema Catalana Recipe from scratch. The mix of cinnamon and lemon dancing in a creamy custard, topped with that irresistible crackling sugar crust, makes this dessert an unforgettable finale to any meal. I encourage you to try it soon — it’s the kind of sweet that not only delights your taste buds but also warms your heart with each spoonful.
Print
Authentic Spanish Crema Catalana Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian, Gluten Free
Description
Authentic Spanish Crema Catalana is a traditional custard dessert infused with the bright flavors of lemon zest and cinnamon. It’s a lighter alternative to crème brûlée, featuring a smooth, creamy texture topped with a crisp, caramelized sugar crust. Perfectly chilled and finished with a caramelized sugar topping, this classic Spanish treat makes an elegant and satisfying dessert.
Ingredients
Custard Base
- 2 cups whole milk
- 1 cinnamon stick
- Zest of 1 lemon (in large strips)
- 4 large egg yolks
- 1/2 cup granulated sugar (plus more for topping)
- 2 tablespoons cornstarch
Instructions
- Infuse Milk: In a saucepan, combine the milk, cinnamon stick, and lemon zest. Heat over medium heat until it just begins to simmer, then remove from heat. Cover and let it steep for 10–15 minutes to infuse the flavors.
- Prepare Egg Mixture: Meanwhile, in a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth. Remove the cinnamon stick and lemon zest from the warm milk, then slowly whisk the milk into the egg mixture a little at a time to temper it.
- Cook Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard consistency (about 5–8 minutes). Do not let it boil to avoid curdling.
- Chill Custard: Once thickened, pour the custard into individual ramekins or shallow dishes. Let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
- Caramelize Sugar Topping: Before serving, sprinkle a thin, even layer of sugar over the top of each crema. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for a minute or two before serving.
Notes
- Crema Catalana is often called the Spanish cousin of crème brûlée but is lighter and infused with citrus and cinnamon.
- Best served chilled with the sugar freshly torched for a perfect crisp topping.
- Use fresh lemon zest and a good-quality cinnamon stick for the best flavor infusion.
- Be careful not to boil the custard to prevent it from curdling.
