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
Scale
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.
