Crema Catalana: traditional Catalan custard dessert

Crema Catalana is Catalonia’s most beloved dessert, a silky custard flavored with citrus and cinnamon, topped with a crispy caramelized sugar crust that cracks dramatically under your spoon. Often compared to French crème brûlée, Crema Catalana actually predates the French version by centuries and has its own distinctive character with unique flavoring and lighter texture. This traditional dessert appears on every Catalan restaurant menu and graces family tables during special occasions, particularly Sant Josep (Saint Joseph’s Day) on March 19 when Catalans traditionally eat Crema Catalana. This comprehensive recipe guide teaches you the authentic method for creating perfect Crema Catalana with its signature crispy caramel top and smooth citrus-scented custard.

Ingredients for Crema Catalana (serves 6)

For the custard:

• 1 liter whole milk
• 1 cinnamon stick
• Peel of 1 lemon (only the yellow part, no white pith)
• Peel of 1 orange (only the orange part, no white pith)
• 8 egg yolks (save whites for other recipes)
• 200g granulated sugar (for custard)
• 40g cornstarch (maizena)
• Pinch of salt

For the caramel topping:

• 6-8 tablespoons granulated sugar (1-1.5 tablespoons per serving)

The milk must be whole milk for proper richness and texture – low-fat milk creates thin unsatisfying custard. Fresh citrus peel is essential; use a vegetable peeler to remove only the colored outer peel avoiding the bitter white pith beneath. The cinnamon stick provides subtle spice that enhances rather than overwhelms the citrus flavors. Egg yolks create the rich custard base; using whole eggs would create different texture and is not traditional. The cornstarch thickens the custard without requiring water bath cooking, making Crema Catalana simpler than crème brûlée which uses only eggs for thickening. Quality matters less for the caramelizing sugar since it’s just for the crispy top, though superfine sugar caramelizes more evenly than coarse sugar.

Traditional preparation method

Step 1: Infuse the milk (20 minutes)

Pour the milk into a saucepan and add the cinnamon stick, lemon peel, and orange peel. Bring to a gentle simmer over medium heat, then immediately remove from heat. Cover and let steep for 15-20 minutes, allowing the citrus and cinnamon to infuse the milk with flavor. Don’t boil vigorously or milk may scorch. This infusion is what gives Crema Catalana its distinctive flavor profile different from crème brûlée. Some cooks infuse overnight in the refrigerator for even stronger flavor, then reheat before proceeding.

Step 2: Prepare the custard base (10 minutes)

In a large bowl, whisk together egg yolks and sugar until pale and slightly thickened, about 2-3 minutes. The mixture should become lighter in color and increase in volume. Add the cornstarch and salt, whisking until completely smooth with no lumps visible. Remove the cinnamon stick and citrus peels from the infused milk (squeeze peels to extract maximum flavor). Gradually add the warm milk to the egg mixture, whisking constantly to temper the eggs and prevent scrambling. Add milk slowly at first (a few tablespoons), whisking vigorously, then add remaining milk more quickly while continuing to whisk.

Step 3: Cook the custard (15-20 minutes)

Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or whisk to prevent scorching on the bottom. As the mixture heats, it will gradually thicken. Continue cooking and stirring constantly until the custard thickens enough to coat the back of a spoon and you can draw a line through it with your finger that holds. This takes about 12-15 minutes. Don’t rush this process or increase heat too high or eggs may scramble. The custard should become thick like pudding consistency but remain smooth and creamy without any lumps. If lumps form, remove from heat and whisk vigorously or strain through a fine sieve.

Step 4: Fill and chill (4+ hours)

Immediately pour the hot custard into six shallow clay dishes (cazuelas de Crema Catalana) or ramekins, filling about 2cm deep – shallow and wide is traditional rather than deep and narrow. The shallow depth allows for better ratio of caramel top to custard. Let cool at room temperature for 30 minutes, then cover with plastic wrap touching the surface to prevent skin forming. Refrigerate for at least 4 hours or overnight until completely chilled and set. The custard should be firm but still creamy when chilled, not gelatinous or bouncy.

Step 5: Caramelize the sugar (just before serving)

Remove custards from refrigerator. Ensure surfaces are dry – blot any condensation with paper towel. Sprinkle 1-1.5 tablespoons granulated sugar evenly over each custard surface, tilting dish to coat completely in thin even layer. Use a kitchen torch to caramelize the sugar, moving flame constantly in circular motions until sugar melts and turns deep golden-brown. The caramel should bubble and turn amber-colored. Alternatively, place under a very hot broiler (highest setting, oven rack on top position) for 2-3 minutes, watching constantly to prevent burning. The torch method provides better control and more even caramelization. Let caramel harden for 2-3 minutes before serving – it should be crispy and glass-like.

Step 6: Serve immediately

Serve within 15-30 minutes of caramelizing while the sugar top is still crispy. The joy of Crema Catalana is the contrast between the crispy caramel shattering under your spoon and the smooth cold custard beneath. The caramel softens over time as moisture from custard dissolves it, so timing is important for optimal texture.

Tips for perfect Crema Catalana

Use fresh citrus peels and steep them long enough to truly flavor the milk – this is what distinguishes Crema Catalana from other custards. If citrus flavor is weak, your milk wasn’t infused long enough or peels weren’t fresh. The constant stirring while cooking prevents scorching and ensures smooth custard without lumps. Use a heavy-bottomed pan for even heat distribution. If scrambled bits appear, immediately remove from heat, strain through fine sieve, and return to clean pan to finish cooking. The custard should be removed from heat just as it reaches coating consistency – overcooking makes it too thick and potentially grainy. For the caramel top, superfine or caster sugar caramelizes more evenly than regular granulated, though both work. Don’t caramelize more than 30 minutes before serving or the top becomes soft. Some cooks chill custards a second time briefly after caramelizing to ensure the custard stays cold, but this risks softening the caramel. The traditional cazuelas are wider and shallower than standard ramekins, creating better caramel-to-custard ratio and easier caramelizing. Traditional Catalan homes own specific Crema Catalana dishes passed down through generations.

Serving suggestions and occasions

Crema Catalana is traditionally served on Sant Josep (March 19), Catalonia’s celebration of fathers and Father’s Day, when bakeries and restaurants across Catalonia feature special versions and families make it at home. However, the dessert is enjoyed year-round at restaurants and celebrations. Serve in the traditional clay cazuelas, placing them on small plates for easier handling. Provide a dessert spoon for each guest to crack through the caramel dramatically – the satisfying crack is part of the experience. No additional garnishes are needed or traditional; the dessert stands alone in its simple perfection. Some modern presentations add fresh berries, mint leaves, or cookie alongside, though purists consider this unnecessary. Serve with small glasses of sweet dessert wine like Moscatel de Valencia, Pedro Ximénez sherry, or Catalan sweet wine (vi dolç). Coffee is also traditional accompaniment, with the contrast of bitter coffee and sweet custard being very Spanish. For dinner parties, make custards a day ahead and caramelize just before serving, impressing guests with the dramatic torching process at the table if using a handheld torch. The individual servings make plating easy and portion control built-in.

Frequently asked questions about Crema Catalana

• What’s the difference between Crema Catalana and crème brûlée? Crema Catalana is flavored with citrus and cinnamon, uses cornstarch for thickening allowing stovetop cooking, and has lighter texture. Crème brûlée uses vanilla, no cornstarch, requires water bath oven cooking, and is denser. Crema Catalana is also older historically.
• Can I make Crema Catalana without a kitchen torch? Yes, use your oven’s broiler on highest setting with rack at top position. Watch constantly as sugar can burn quickly. The torch provides better control and more even results but broiler works in a pinch.
• Why did my custard curdle or scramble? The heat was too high or you didn’t stir constantly. Custard requires low heat and constant stirring to cook gently without scrambling the eggs. If it starts to curdle, immediately strain and chill.
• Can I make Crema Catalana dairy-free? Dairy-free versions using coconut milk or almond milk exist but won’t taste authentic or achieve the same rich texture. This is fundamentally a dairy-based dessert where milk quality matters significantly.
• How far ahead can I caramelize the sugar? Maximum 30 minutes before serving for optimal crispiness. The caramel absorbs moisture from the custard over time, softening from crispy to chewy to eventually dissolving completely.

Discover more traditional Catalan recipes and desserts in our Spanish cuisine collection. Learn about regional sweets and the cultural traditions surrounding Spanish desserts throughout our comprehensive recipe guides.