📝 About This Recipe
Dating back to the 14th century, Crema Catalana is the soul of Catalonia’s pastry tradition and the rustic ancestor to France's Crème Brûlée. Unlike its French cousin, this custard is thickened with cornstarch rather than a water bath, resulting in a lighter, silkier texture infused with the bright aromatics of lemon, orange, and cinnamon. The experience is defined by the contrast between the cold, citrus-scented cream and the shatteringly crisp layer of scorched sugar on top.
🥗 Ingredients
The Infusion
- 4 cups Whole Milk (high quality, full fat for best texture)
- 1 large Cinnamon Stick (Ceylon or 'true' cinnamon preferred)
- 1 strip Lemon Peel (pith removed to avoid bitterness)
- 1 strip Orange Peel (wide strip, organic if possible)
- 1/2 pod Vanilla Bean (split and seeds scraped)
The Custard Base
- 8 large Egg Yolks (at room temperature)
- 1 cup Granulated Sugar (divided: 3/4 cup for custard, 1/4 cup for topping)
- 30 grams Cornstarch (roughly 3 level tablespoons)
- 1 pinch Salt (to balance the sweetness)
The Finishing Touch
- 6 teaspoons Superfine Sugar (for the caramelized crust)
- 1/2 cup Fresh Berries (optional garnish)
- 6 pieces Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the whole milk, cinnamon stick, lemon peel, orange peel, and the scraped vanilla bean seeds and pod.
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2
Place the saucepan over medium heat and bring the milk to a gentle simmer. Once bubbles begin to form around the edges, remove from heat, cover, and let steep for at least 15 minutes to develop the flavors.
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3
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 voluminous.
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4
In a small ramekin, whisk the cornstarch with 2 tablespoons of cold milk (taken from the fridge) until completely smooth with no lumps, then whisk this slurry into the egg yolk mixture.
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5
Strain the warm infused milk through a fine-mesh sieve to remove the peels, cinnamon, and vanilla pod. Discard the solids.
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6
Temper the eggs by very slowly drizzling about half a cup of the warm milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
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7
Gradually whisk in the remaining milk until the mixture is uniform, then pour the entire liquid back into the clean saucepan.
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8
Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and corners of the pan.
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9
Cook for 8-10 minutes until the custard thickens enough to coat the back of a spoon. It should be thick but still pourable; do not let it reach a hard boil.
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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 the custards to cool to room temperature, then cover each surface directly with plastic wrap to prevent a skin from forming.
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12
Refrigerate for at least 4 hours, or ideally overnight, until completely chilled and set.
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13
Just before serving, remove the plastic wrap and blot any condensation from the surface with a paper towel. Sprinkle a thin, even layer of superfine sugar over each custard.
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14
Using a kitchen blowtorch (or a traditional red-hot iron 'ferro'), caramelize the sugar until it bubbles and turns a deep amber brown. Move the flame constantly to avoid burning.
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15
Let the sugar crust harden for 2 minutes before serving immediately while the custard remains cold underneath.
💡 Chef's Tips
Always use whole milk; lower fat versions will result in a thin, watery custard that lacks the signature mouthfeel. Be patient when thickening the custard over low heat; if the heat is too high, the eggs will curdle and the texture will be grainy. For the best caramel crust, use superfine sugar (caster sugar) as it melts more evenly than standard granulated sugar. Only torch the sugar right before you intend to eat it; if left in the fridge, the caramel will absorb moisture and turn into a liquid syrup. If you don't have a torch, you can use the oven broiler on its highest setting, but watch it like a hawk as it can burn in seconds.
🍽️ Serving Suggestions
Pair with a glass of chilled Spanish Moscatel or a sweet Sherry (Pedro Ximénez) for a decadent finish. Serve alongside 'Carquinyolis' (traditional Catalan almond biscuits) for an added crunch. A side of macerated strawberries or raspberries provides a tart acidity that cuts through the rich cream. Enjoy with a cup of strong Café Solo (Spanish espresso) to contrast the sweetness. For a festive touch, garnish with a single mint leaf and a light dusting of cinnamon on the rim of the plate.