Spain's crema catalana — a silky citrus-and-cinnamon infused custard set in ramekins and finished with a crackling caramelised sugar top. A lighter cousin of crème brûlée.
Crema catalana is Spain's answer to crème brûlée — a silky citrus-and-cinnamon-scented custard under a crackling caramelised sugar crust. Lighter than its French cousin and set with cornflour rather than baked, it's a refreshing, elegant finish to any meal.
Prep 20 min
Cook 15 min
Total 60 min
Medium
- 400ml Milk
- 150ml Double Cream
- 1 Cinnamon Stick
- 1 Orange Zest
- 1 Lemon Zest
- 7 Egg Yolks
- 6 tablespoons Caster Sugar
- 45g Corn Flour
Video
Preparation
- Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan over medium heat. Cook, stirring often, until just steaming but not boiling, about 3–5 minutes, then remove from the heat, cover with a plate, and leave to infuse for at least 30 minutes.
- Whisk the egg yolks, sugar and cornflour together in a separate bowl for 3–5 minutes, until light and pale. Pour the infused milk through a sieve into the egg mixture, whisking continuously, then return everything to the saucepan.
- Set over medium-high heat and whisk for around 10–12 minutes, until it thickens to a custard — it's ready when a finger drawn through the mixture on the back of a wooden spoon leaves a line that holds. Sieve into a jug to remove any froth.
- Divide between six 150ml ramekins or terracotta dishes and leave to cool for 1 hour at room temperature until set with a slight wobble, then chill overnight.
- Just before serving, sprinkle 1 tbsp caster sugar over each and caramelise with a blowtorch (or under a hot grill) until golden and bubbling. Serve straight away.
Tips from the ZestyPlate Kitchen
- Infuse the milk with cinnamon and citrus zest for the signature aromatic flavour.
- Whisk the custard constantly over the heat so it thickens smoothly without scrambling.
- Sieve the custard for a perfectly silky texture before chilling.
- Caramelise the sugar just before serving so the top stays crisp and shatters under the spoon.
Frequently Asked Questions
Crema catalana is thickened with cornflour on the stovetop (not baked in a water bath) and flavoured with citrus and cinnamon.
Caramelise the sugar under a very hot grill, watching closely, or use a traditional hot caramelising iron.
Yes — chill the custards overnight; just caramelise the sugar topping right before serving.
