If ever there were a dessert that captures the warmth of Spanish kitchens and the magic of aromatic spices, it’s the Authentic Spanish Crema Catalana. This luscious custard, subtly infused with lemon, cinnamon, and velvety vanilla, sports a glass-like caramelized sugar crust that crackles under your spoon. Imagine sharing stories at a sun-drenched table, breaking through that golden shell and savoring each creamy bite—it’s a true celebration of simple ingredients transformed into pure poetry.
Ingredients You’ll Need
A few humble yet important ingredients are the secret to Authentic Spanish Crema Catalana. Each element brings its own flavor and plays a vital role in building that irresistible texture and taste, from aromatic infusions to the crucial caramelized topping.
- Whole milk: The silky custard begins with whole milk for a creamy, rich base—low-fat versions just won’t create the same luxurious texture.
- Cinnamon stick: A single stick infuses a cozy, warming spice that’s the heart of Crema Catalana’s flavor profile.
- Lemon peel: Fresh lemon peel brightens the custard with a hint of citrus zing, balancing out the sweet richness.
- Vanilla bean or extract: Scraping a real vanilla bean adds depth; extract is a great substitute if you’re in a pinch.
- Egg yolks: These create a velvety, tender body—use them as fresh as possible for best results.
- Granulated sugar: This sweetens the custard and provides the iconic glassy caramelized topping.
- Cornstarch: Just a bit ensures a delicate set that’s never too stiff—think silky, not rubbery.
- Pinch of salt: It’s just enough to wake up all those subtle flavors without making the dessert salty.
How to Make Authentic Spanish Crema Catalana
Step 1: Infuse the Milk
Start by adding the milk, cinnamon stick, lemon peel, and split vanilla bean (or extract) to your saucepan. Heat gently over medium until it’s steaming but not boiling. This gentle infusion coaxes every last bit of flavor from the spices and citrus—don’t rush it! Remove from the heat, cover, and let everything steep together so the milk picks up those gorgeous aromas. Fifteen minutes is all you need, but the scent will convince you it’s already going to be amazing.
Step 2: Prepare the Egg Mixture
While the milk is infusing, grab a large bowl and whisk together the egg yolks, 3/4 cup sugar, cornstarch, and a pinch of salt. Whisk until the mixture becomes smooth, thick, and just a little pale. This is where the magic starts, building the creamy structure that defines Authentic Spanish Crema Catalana. The corn starch helps the custard set to that perfect, just-firm-enough consistency without overpowering the delicate custard flavor.
Step 3: Temper the Eggs with Flavored Milk
Now, strain the warm milk through a fine sieve into the egg mixture, discarding the solids, and whisk constantly as you pour. This gentle tempering process will keep those yolks silky and smooth—no scrambled eggs here! By streaming the milk slowly, you give the eggs a head start on forming the custard without shocking them with heat.
Step 4: Thicken the Custard
Return the liquid gold of your combined custard base to the saucepan. Over medium heat, stir absolutely constantly—don’t walk away! In about five to seven minutes, you’ll watch it thicken and begin to bubble around the edges. Remove it immediately from the heat and take out the cinnamon, lemon peel, and vanilla bean. The custard should softly coat the back of a spoon; velvety, not runny or stiff.
Step 5: Cool and Chill
Pour your gorgeous custard into 6 to 8 ramekins, filling them evenly. Let them come to room temperature, then cover and refrigerate for at least four hours (or overnight if you love a well-set, luxurious texture). The wait is absolutely worth it—the flavors meld and the custard achieves its signature wobble.
Step 6: Caramelize the Sugar Topping
Right before you’re ready to dazzle friends and family, sprinkle a generous teaspoon or two of sugar evenly across each ramekin. With a kitchen torch, gently caramelize the sugar until a beautiful glassy crust forms. If you don’t have a torch, you can use your oven’s broiler—just keep a close eye so that sugar turns golden and not burnt. This is the dramatic finale that separates Authentic Spanish Crema Catalana from every other custard on earth!
How to Serve Authentic Spanish Crema Catalana
Garnishes
Keep it classic and let the caramel top shine, or give your Authentic Spanish Crema Catalana a contemporary twist with gentle accents. A sprinkle of orange zest, a few fresh berries, or a dusting of cinnamon can all add color and aroma, while a mint sprig makes the dish truly pop on the table.
Side Dishes
Crema Catalana deserves to be the star, but if you’d like to round out the experience, try serving it alongside crisp almond biscotti or a platter of seasonal fresh fruit. A tiny glass of Spanish sherry or sweet dessert wine is also a fabulous accompaniment for this iconic custard.
Creative Ways to Present
Use rustic clay ramekins for a truly Spanish feel, or serve mini versions in espresso cups at a party for easy sharing. For a showy dinner party, present each Authentic Spanish Crema Catalana on a bed of crushed ice with edible flowers scattered around for an elegant, memorable effect.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply cover the ramekins tightly (plastic wrap works well) and keep them in the fridge. They’ll stay fresh for up to three days—just remember, only caramelize the tops when you’re ready to serve, or else the sugar will soften.
Freezing
Freezing isn’t ideal for Authentic Spanish Crema Catalana, since the delicate custard can separate and lose its dreamy texture. If you must, freeze before adding the caramelized topping, then thaw gently in the refrigerator and finish with freshly brûléed sugar.
Reheating
This custard is actually best enjoyed cold, straight from the fridge. If you prefer it a little less chilled, let it rest on the counter for about 10 minutes before adding your caramelized sugar crust—no oven or reheating necessary!
FAQs
Can I make Authentic Spanish Crema Catalana ahead of time?
Absolutely! You can prepare and chill the custards a day or two in advance. Just hold off on the caramelized sugar top until right before serving, for that perfect crisp shell.
What if I don’t have a kitchen torch?
No problem—you can use your oven’s broiler to caramelize the sugar. Place the ramekins under a hot broiler for 1 to 2 minutes, keeping a sharp eye so the sugar bubbles but doesn’t burn.
Is cornstarch necessary, and can I substitute it?
Cornstarch is traditional for helping the custard set just right. If needed, you could substitute an equal amount of arrowroot or potato starch for a similar texture.
Can I use orange peel instead of lemon peel?
Yes! Orange peel is a delicious alternative and even used in some traditional recipes. It will lend a sweeter, rounder citrus note to your Authentic Spanish Crema Catalana.
What’s the difference between Crema Catalana and crème brûlée?
While both have a caramelized sugar top, Authentic Spanish Crema Catalana is flavored with cinnamon and citrus, and is thickened slightly with cornstarch on the stovetop, making it lighter and brighter than its French cousin.
Final Thoughts
If you love custard or crave something beyond the ordinary, make a batch of Authentic Spanish Crema Catalana. It’s a beautiful dessert that’s impressive without being fussy, and sharing it with friends will always make for a sweeter, more memorable meal. Give it a try—you’ll be hooked after the very first crack of that caramelized crust!
Print
Authentic Spanish Crema Catalana Recipe
- Total Time: 35 minutes (plus 4 hours chilling)
- Yield: 6 to 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy and rich flavors of Authentic Spanish Crema Catalana. This traditional dessert, similar to crème brûlée, features a smooth custard base infused with cinnamon, lemon, and vanilla, topped with a caramelized sugar crust.
Ingredients
Custard:
- 4 cups whole milk
- 1 cinnamon stick
- Peel of 1 lemon
- 1 vanilla bean split lengthwise or 1 teaspoon vanilla extract
- 8 large egg yolks
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- Pinch of salt
Instructions
- Prepare Milk Mixture: In a saucepan, heat milk, cinnamon, lemon peel, and vanilla until steaming. Steep for 15 mins.
- Whisk Egg Mixture: Combine egg yolks, sugar, cornstarch, and salt until smooth.
- Combine Mixtures: Gradually mix warm milk into eggs. Cook until thickened.
- Chill Custard: Pour into ramekins, refrigerate for 4 hours.
- Caramelize Sugar: Sprinkle sugar on custard, caramelize with torch. Serve.
Notes
- Try orange peel for a citrus twist.
- If no torch, broil custards briefly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 ramekin
- Calories: 260
- Sugar: 26g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 210mg
