📝 About This Recipe
Dating back to the 14th century, Crema Catalana is one of Europe's oldest desserts and the pride of Catalonia. Unlike its French cousin, crème brûlée, this custard is infused with bright citrus zest and aromatic cinnamon, then thickened on the stovetop rather than baked. The result is a lighter, silkier cream hidden beneath a glass-like sheet of burnt sugar that shatters delightfully with the first tap of your spoon.
🥗 Ingredients
The Custard Base
- 4 cups Whole milk (full-fat for the best texture)
- 8 large Egg yolks (at room temperature)
- 1 cup Granulated sugar (divided into 3/4 cup for custard and 1/4 cup for topping)
- 3 tablespoons Cornstarch (known as 'Maizena' in Spain)
- 1 large Cinnamon stick (Ceylon or 'true' cinnamon preferred)
- 1 piece Lemon (large strips of zest only, avoid the white pith)
- 1 piece Orange (large strips of zest only)
- 1/2 teaspoon Vanilla bean paste (optional, for extra depth)
- 1 pinch Salt (to balance the sweetness)
The Brûlée Topping & Garnish
- 6 tablespoons Superfine sugar (for the caramelized crust)
- 1/2 cup Fresh berries (raspberries or blueberries for garnish)
- 6 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
In a medium saucepan, combine 3 1/2 cups of the milk with the cinnamon stick, lemon zest, orange zest, and a pinch of salt. Bring to a gentle simmer over medium heat.
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2
Once the milk reaches a simmer, remove from heat, cover with a lid, and let the aromatics steep for at least 15-20 minutes to infuse the milk with citrus and spice.
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3
In a separate small bowl, whisk together the remaining 1/2 cup of cold milk and the 3 tablespoons of cornstarch until completely smooth and no lumps remain.
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4
In a large mixing bowl, whisk the 8 egg yolks with 3/4 cup of granulated sugar until the mixture becomes pale, thick, and slightly frothy.
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5
Strain the infused milk through a fine-mesh sieve into a clean pitcher, discarding the cinnamon stick and citrus peels.
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6
Slowly temper the eggs: Pour a tiny stream of the warm milk into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
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7
Whisk in the cornstarch-milk slurry and the vanilla bean paste into the egg and milk mixture until well combined.
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8
Pour the entire mixture back into a clean saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula in a figure-eight motion.
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9
Continue cooking for about 5-8 minutes until the custard thickens enough to coat the back of the spoon. Do not let it boil vigorously, or it may curdle.
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10
Immediately remove from heat and pour the custard into 6 traditional shallow clay ramekins (cazuelas) or heat-proof glass dishes.
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11
Allow to cool to room temperature, then cover each ramekin with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
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12
Refrigerate for at least 4 hours, though overnight is ideal for the flavors to fully mature and the texture to set.
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13
Just before serving, sprinkle an even, thin layer of superfine sugar (about 1 tablespoon per dish) over the cold custard.
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14
Using a kitchen blowtorch, melt the sugar using a circular motion until it bubbles and turns a deep amber brown. Alternatively, use a traditional red-hot iron broiler (ferro per cremar).
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15
Let the sugar sit for 1-2 minutes to harden into a crisp shell, then garnish with a mint leaf and serve immediately.
💡 Chef's Tips
Always use a vegetable peeler for the citrus zest to ensure you get wide strips without the bitter white pith. If your custard looks slightly lumpy, quickly pass it through a fine-mesh sieve before pouring into ramekins. Never caramelize the sugar in advance; the moisture from the custard will soften the crust within 20-30 minutes. For the best crack, use superfine sugar (caster sugar) as it melts more evenly than regular granulated sugar. If you don't have a torch, you can use the oven broiler on the highest setting, but watch it every second to prevent burning the cream.
🍽️ Serving Suggestions
Serve with a glass of chilled Spanish Cava or a sweet Moscatel dessert wine. Pair with 'Carquinyolis' (traditional Catalan almond biscuits) for an added crunch. A side of fresh macerated strawberries provides a bright acid contrast to the rich cream. Enjoy as a mid-afternoon treat with a strong, dark espresso (Café Solo). For a festive touch, serve alongside a small dollop of lightly sweetened whipped cream.