This iconic Catalan dessert is a creamy, custard-based delight topped with a caramelized sugar crust that shatters under your spoon. Rich vanilla and cinnamon flavors create an irresistible contrast between the smooth filling and the crispy, burnt sugar topping. A showstopping dessert that looks elegant but is surprisingly simple to master.
⏱️285 min
📊Medium
👥4 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
500 mlwhole milk
5 piecesegg yolks
30 gcornstarch
75 ggranulated sugar for custard
1 piececinnamon stick
1 tspvanilla extract
1 tsplemon zest
100 ggranulated sugar for topping
15 gbutter
Instructions
1HEAT THE MILK: Pour 500ml of whole milk into a heavy-bottomed saucepan and add the cinnamon stick, lemon zest, and a pinch of salt. Heat the milk over medium heat until it reaches a gentle simmer with small bubbles forming around the edges, approximately 5-7 minutes. Do not allow it to boil vigorously. Remove from heat and let it steep for 10 minutes to infuse the flavors, then remove the cinnamon stick.
2PREPARE THE EGG MIXTURE: While the milk infuses, separate 5 eggs and place the yolks in a mixing bowl (reserve whites for another use). Add 75g of granulated sugar to the yolks and whisk vigorously for 2-3 minutes until the mixture becomes pale, thick, and ribbony in texture. This incorporation of air is essential for a light, creamy custard.
3CREATE THE SLURRY: Add 30g of cornstarch to the egg and sugar mixture, whisking continuously to prevent lumps from forming. The cornstarch will thicken the custard and prevent it from curdling. Mix until completely smooth with no visible lumps, about 1-2 minutes of whisking.
4TEMPER THE EGGS: Slowly pour the warm (not hot) infused milk into the egg mixture in a thin stream while whisking constantly for 2-3 minutes. This gradual tempering prevents the eggs from scrambling and ensures a silky, smooth custard. Once fully combined, add 1 tsp of vanilla extract and whisk to incorporate.
5COOK THE CUSTARD: Pour the entire mixture back into the saucepan and place over medium heat. Stir constantly with a wooden spoon or whisk for 8-10 minutes, scraping the bottom and sides of the pan to prevent sticking. The custard will thicken gradually and should reach 82-85°C (180-185°F) on a thermometer, or when it coats the back of a spoon so thickly that a finger leaves a clear trail. Do not allow it to boil or the eggs will curdle.
6PREPARE THE RAMEKINS: Divide the hot custard among four 200ml ceramic ramekins or shallow baking dishes, filling them three-quarters full. The custard should be distributed evenly. Dot the surface of each ramekin with small pieces of butter (about 3-4g per ramekin) to prevent a skin from forming, then press plastic wrap directly onto the surface of the custard.
7CHILL THOROUGHLY: Refrigerate the ramekins for at least 4 hours, or preferably overnight, until the custard is completely cold and set but still creamy inside. This resting period allows the flavors to meld and the texture to firm up perfectly. The custard should jiggle very slightly when gently shaken but hold its shape.
8CARAMELIZE THE TOPPING: Just before serving, remove the plastic wrap and pat the surface dry with paper towels. Sprinkle an even layer of 100g of granulated sugar (about 25g per ramekin) over each custard, spreading it evenly with the back of a spoon to cover completely with a thin, even coat. Using a kitchen torch, hold the flame 5-7cm above the surface and move it in circular motions until the sugar melts and turns golden amber, approximately 2-3 minutes per ramekin. Work carefully and watch closely to achieve an even caramel color without burning. Alternatively, place ramekins under a very hot broiler for 3-4 minutes until the sugar caramelizes, but watch constantly to prevent burning.
9REST AND SERVE: Allow the caramelized topping to cool for 1-2 minutes at room temperature so it sets into a hard, crispy shell while the custard underneath remains cool and creamy. This temperature contrast is what makes Crema Catalana special. Serve immediately while the topping is still crackling and warm, before the sugar softens. The dessert is best enjoyed within 5 minutes of caramelizing.