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
Scale
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.
