Crema Catalana
Discover this authentic Spanish Crema Catalana recipe — a satisfying weeknight dish that's moderately challenging but rewarding. Made with milk, double cream, cinnamon stick and 6 more fresh ingredients, this recipe guides you through 5 detailed steps to create a truly memorable meal. Ready in about 40 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this spanish classic is sure to impress.
20
Prep Time (min)
30
Cook Time (min)
4
servings
350
Calories/serving
Medium
Difficulty
Ingredients
- 400 ml Milk
- 150 ml Double Cream
- 1 Cinnamon Stick
- 1 Orange Zest
- 1 Lemon Zest
- 7 Egg Yolks
- 100 g Caster Sugar
- 6 tablespoons Caster Sugar
- 45 g Corn Flour
Instructions
5 steps · ~23 minutes total
Step 1
Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 2
When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.
3 minutesUse room-temperature ingredients for better volume when whisking.Step 3
Put the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon. If the line holds, it's ready. Sieve the mixture into a jug to remove any froth.
3 minutesUse room-temperature ingredients for better volume when whisking.Step 4
Divide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble. Chill overnight.
5 minutesStep 5
Just before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch. Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble. Serve straightaway.
2 minutesOil the grill grates before placing food to prevent sticking.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your spanish meal with these perfect pairings:
About This Dish
Crema Catalana is a beloved dish from Spanish cuisine, originating in Spain. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Spanish cuisine celebrates fresh, seasonal ingredients cooked with simplicity and flair. From tapas culture to regional specialties, Spain's food traditions are deeply rooted in community and celebration.
This recipe is rated medium difficulty and uses 9 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
The main difference is that Crema Catalana is flavored with cinnamon and lemon zest, while Crème Brûlée typically uses vanilla. Additionally, Crema Catalana is usually thickened with cornstarch instead of egg yolks.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
