If you have a sweet tooth and a love for classic desserts, you are going to fall head over heels for this Authentic Spanish Crema Catalana Recipe. This luscious caramel custard brings the flavors of Spain straight to your kitchen with its silky texture, fragrant hints of cinnamon and lemon, and that perfectly crisp, burnt sugar topping that cracks delightfully as you break into it. It’s like a warm hug on a plate — simple in ingredients but absolutely magical in taste. Whether you want to impress guests or treat yourself to something special, this iconic dessert is an absolute must-try.
Ingredients You’ll Need
This recipe relies on some wonderfully straightforward ingredients that each add their own little spark. Every component, from the richness of whole milk to the bright citrus notes of lemon zest, works in harmony to create the perfect balance of creamy, spicy, and sweet flavors. These are pantry staples with a twist that make the dessert authentic and memorable.
- Whole milk: Provides a rich and creamy base essential for smooth custard.
- Cinnamon stick: Adds warm, aromatic spice to infuse subtle depth.
- Lemon zest (wide strips): Brings a fresh, citrusy brightness without grittiness.
- Large egg yolks: Give the custard its luxurious texture and color.
- Granulated sugar: Sweetens the custard and caramelizes for the signature crust.
- Cornstarch: Stabilizes the custard, ensuring a silky, firm finish without baking.
How to Make Authentic Spanish Crema Catalana Recipe
Step 1: Infuse the Milk
Start by pouring the whole milk into a medium saucepan and adding the cinnamon stick and lemon zest strips. Heat this mixture over medium heat until it just begins to steam — not boiling! This gentle warming releases the fragrant flavors into the milk. Once steaming, remove the pan from the heat and let it steep for 10 to 15 minutes. This infusion is the heart of the authentic taste, giving your crema catalana its subtle, signature notes.
Step 2: Prepare the Egg Mixture
While the milk is steeping, whisk together the egg yolks, granulated sugar, and cornstarch in a bowl until the blend is smooth and turns a pale yellow. This step is crucial because the cornstarch will help your custard thicken without needing to bake it, keeping everything silky yet stable.
Step 3: Temper the Eggs
Remove the cinnamon stick and lemon zest from the warm milk. Now slowly pour the milk into the egg mixture while whisking continuously. This tempering process prevents the eggs from scrambling and gently brings the temperature up, preparing the mixture for cooking. It’s a little moment of mindfulness but so worth it for a flawless custard.
Step 4: Cook the Custard
Return your combined mixture to the saucepan. Using medium-low heat, stir constantly with a wooden spoon or spatula. Keep an eye on the texture — after about 5 to 7 minutes, the custard will thicken enough to coat the back of your spoon. Remember, do not let it boil or the texture will suffer. When it’s perfectly thickened, remove from heat immediately to avoid curdling.
Step 5: Chill and Caramelize
Pour this heavenly custard into individual ramekins and let them cool to room temperature before popping them into the fridge for at least four hours or overnight. When ready to serve, sprinkle a thin, even layer of sugar over each custard. Using a kitchen torch or placing the ramekins under a broiler, caramelize the sugar until it forms a crisp, golden crust that cracks beautifully under your spoon. That satisfying crunch brings this dessert to life!
How to Serve Authentic Spanish Crema Catalana Recipe
Garnishes
To elevate your presentation, consider extra lemon zest curls or a light dusting of ground cinnamon on top. These small touches enhance the aroma and highlight the flavors without overpowering the classic crema catalana experience.
Side Dishes
A crisp cup of espresso or a fragrant herbal tea pairs perfectly with the creamy sweetness of the dessert. For a Spanish tapas-inspired experience, serve alongside fresh fruit or nutty biscotti to complement and balance each spoonful.
Creative Ways to Present
Beyond classic ramekins, try serving your crema catalana in small mason jars or elegant glass cups for a charming rustic touch. For gatherings, consider individual portions arranged on decorative plates with edible flowers or thin caramel shards to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, simply cover the ramekins with plastic wrap and keep them refrigerated. The custard will stay delicious for up to 3 days, but keep in mind the crisp caramel top may soften.
Freezing
This custard doesn’t freeze well because the texture changes and separates upon thawing, so I recommend enjoying it fresh or within a few days of making.
Reheating
Reheating crema catalana isn’t necessary or recommended since it’s best served chilled with the crisp topping freshly caramelized. If you prefer it warmer, let it sit out a few minutes to soften slightly before torching the sugar crust.
FAQs
Can I use regular lemon zest instead of wide strips?
While grated lemon zest is common, wide strips are preferred for infusing because they impart a subtle lemony aroma without adding grit to the custard. Using strips will keep your crema catalana silky smooth and authentically Spanish.
Do I have to use cornstarch in this recipe?
Cornstarch is key to stabilizing the custard since it’s cooked on the stovetop and not baked. It helps achieve the smooth, set texture without needing an oven. Without it, the custard might be runny and less stable.
What if I don’t have a kitchen torch to caramelize the sugar?
You can absolutely use your oven’s broiler instead. Just watch carefully and place the ramekins close to the heat source to get the sugar bubbling and golden quickly without burning.
Can I make this dessert vegan or dairy-free?
This classic recipe relies on whole milk and eggs, which are hard to substitute without changing the texture and flavor drastically. However, creative vegan versions exist using plant-based milks and thickeners, though they won’t be exactly the same as this Authentic Spanish Crema Catalana Recipe.
How long should I let the custard steep with the lemon and cinnamon?
Allowing the milk to steep for 10 to 15 minutes after removal from heat maximizes flavor extraction without overheating. This step is crucial for the nuanced taste that makes the recipe authentically traditional.
Final Thoughts
Making this Authentic Spanish Crema Catalana Recipe at home is such a rewarding experience and an incredible way to bring a treasured Spanish dessert into your own kitchen. The balance of creamy custard infused with cinnamon and lemon, finished off with that iconic caramelized sugar crack, will quickly become a beloved favorite. Don’t hesitate — light that torch, savor each spoonful, and enjoy a little slice of Spain whenever you want!
Print
Authentic Spanish Crema Catalana Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
Authentic Spanish Crema Catalana is a traditional caramel custard dessert made by infusing milk with cinnamon and lemon zest, thickened with egg yolks and cornstarch, then topped with a crisp caramelized sugar crust. This creamy and rich dessert is perfect for a delightful finish to any meal and showcases the classic flavors of Spain.
Ingredients
Milk Infusion
- 2 cups whole milk
- 1 cinnamon stick
- Zest of 1 lemon (in wide strips)
Custard
- 4 large egg yolks
- 1/2 cup granulated sugar (plus more for topping)
- 2 tablespoons cornstarch
Instructions
- Infuse Milk: In a medium saucepan, combine the milk, cinnamon stick, and lemon zest strips. Heat over medium heat until the milk just begins to steam, then remove from heat and allow to steep for 10–15 minutes to extract the flavors.
- Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth and pale, ensuring it is well combined for a creamy custard.
- Temper Eggs: Remove the cinnamon stick and lemon zest from the milk. Slowly pour the warm milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
- Cook Custard: Return the combined mixture to the saucepan and cook over medium-low heat. Stir continuously with a wooden spoon or spatula until it thickens to a custard-like consistency, about 5–7 minutes, being careful not to let it boil.
- Chill Custard: Remove from heat and pour the custard into individual ramekins. Let cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Caramelize Sugar: Before serving, sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch or broiler to caramelize the sugar until golden and crisp, creating a signature crunchy crust. Serve immediately.
Notes
- Use lemon zest strips rather than grated zest to infuse flavor without making the custard grainy.
- Cornstarch helps stabilize the custard so it sets perfectly without baking.
- A kitchen torch provides the best results for caramelizing the sugar topping evenly.
