Spanish Crema Catalana

Name: Spanish Crema Catalana
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups whole milk; 4 strips lemon peel, wide strips, pith removed; 1 cinnamon stick; 5 large egg yolks; 1/3 cup granulated sugar; 2 tbsp cornstarch; 1/4 cup granulated sugar (for caramel topping)

Spain's original burnt cream dessert: a stovetop-set custard flavored with lemon zest and cinnamon, topped with a crackly caramelized sugar crust. Plan ahead: custard must chill for at least 2 hours before serving.

50 minMediumServes 4280 cal/serving

SpanishDessertStovetopVegetarianHalal-friendlyGluten-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cups whole milk
4 strips lemon peel, wide strips, pith removed
1 cinnamon stick
5 large egg yolks
1/3 cup granulated sugar
2 tbsp cornstarch
1/4 cup granulated sugar (for caramel topping)

Instructions

1

Warm 2 cups whole milk in a saucepan with 4 strips wide strips, pith removed lemon peel and 1 cinnamon stick over medium heat until steaming and small bubbles appear around the edges. Remove from heat and steep for 15 minutes. Strain out the peel and stick.
2

In a bowl, whisk 5 large egg yolks with 1/3 cup granulated sugar and 2 tbsp cornstarch until thick and pale yellow.
3

Gradually pour the warm steeped milk into the egg mixture, whisking constantly to temper the eggs.
4

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon and leaves a clear line when you run your finger across it, about 8-10 minutes. Do not boil.
5

Pour the custard into 4 individual shallow ramekins or cazuelas (clay dishes). Let cool to room temperature, then cover and refrigerate for at least 2 hours until fully chilled and set.
6

Just before serving, sprinkle an even thin layer of 1/4 cup granulated sugar (for caramel topping) over each custard. Use a kitchen torch to caramelize the sugar until golden and crackly. Serve immediately.

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Questions

Why does Spanish Crema Catalana have me temper the eggs?

Step 3 reads: "Gradually pour the warm steeped milk into the egg mixture, whisking constantly to temper the eggs." Eggs scramble if they meet a hot liquid all at once. Step 3 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

Can I make Spanish Crema Catalana dairy-free?

Yes. The dairy in Spanish Crema Catalana is 2 cups whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Spanish Crema Catalana vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups whole milk and 5 large egg yolks. For fully plant-based entries, see the vegan dessert collection.

How many calories are in Spanish Crema Catalana?

One serving (the recipe makes 4) is about 280 calories, with 8 g protein, 36 g carbohydrate and 11 g fat, plus 140 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Spanish Crema Catalana the day before?

Yes. Step 5 is a built-in pause of 2 hours: "Let cool to room temperature, then cover and refrigerate for at least 2 hours until fully chilled and set." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

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