With a crisp caramel top and silky chocolate custard, Chocolate Crema Catalana is all about the crack and creamy centre. Crack through the sugar and grab a spoon!
I’m a huge fan of this Catalana recipe. This Chocolate Crema Catalana is absolutely irresistible. It’s totally my kind of dessert.
I love both custard-based and chocolate-based desserts, and this treat combines my two favourite things into one. So it has to be perfect, right?
I also have to admit that I prefer Crema Catalana to Crème Brûlée. Part of it is because it reminds me of Barcelona, one of the cities I love most in the world, where I’ve always enjoyed incredible food.
But it also comes down to the fact that Crema Catalana is made with milk and no cream at all, which makes it a lighter dessert. Since I’m lactose intolerant and follow a Low FODMAP diet, I prepare this Chocolate Crema Catalana with lactose-free milk.
It’s also much easier and quicker to make than baked crème brûlée. I love that you cook it on the stove rather than in the oven, so the risk of curdling is very low.
This chocolate version feels especially indulgent. It’s smooth and silky, with a deep cocoa flavour.
There’s nothing better than cracking that caramelised sugar crust and sinking your spoon into the rich chocolate custard.
What We Love About Crema Catalana with Chocolate
- Creamy chocolate custard with a crisp sugar crust gives you two textures in every spoonful.
- Individual ramekins make serving simple and tidy, with no slicing or plating stress.
- Milk-based custard tastes lighter and less heavy than cream-based versions.
Key Ingredients for Chocolate Crema Catalana
Egg Yolks
Egg yolks give the custard its rich colour and creamy texture. They create a smooth, spoonable consistency once chilled. Use fresh eggs with bright yolks for better flavour and colour.
Dark Chocolate
Dark chocolate brings depth and a slight bitterness that balances the sugar. Choose chocolate around 60–70% cocoa for a rounded flavour and a smooth melt.
Milk
Keeps the custard lighter than cream-based desserts while still giving a creamy finish. Whole milk gives the best texture, though lactose-free milk works just as well.
Cinnamon
Cinnamon gives the custard its traditional crema catalana flavour. It introduces a light spice that balances the richness of the chocolate.
Find the complete list with measurements in the recipe card below.
How to Make Chocolate Crema Catalana
Step 1: In a bowl, whisk together the egg yolks, sugar, cinnamon powder, and cornstarch until pale and fluffy.
Step 2: Add the melted chocolate and continue whisking until smooth and fully incorporated.
Step 3: Gradually add the milk while whisking constantly.
Step 4: Transfer the mixture to a saucepan and cook slowly over medium heat until it comes to a boil and thickens. The mixture will be quite frothy at first, but the foam will disappear as it begins to boil. Once thickened, the chocolate crema catalana is ready.
Step 5: Divide the cream between 8 ramekins and let it cool. When it reaches room temperature, refrigerate until ready to serve.
Step 6: Just before serving, sprinkle ½ tablespoon of sugar over each chocolate crema catalana and brûlée the tops using a torch.
Step 7: Serve immediately.
Frequently Asked Questions
You can, but the texture will become heavier and closer to crème brûlée. Since this recipe relies on milk and cornstarch for structure, cream isn’t necessary and will change the balance.
You can caramelise the sugar under a very hot grill instead. Place the ramekins close to the heat and watch them closely, as the sugar melts quickly and the custard underneath can warm up if left too long.
It should coat the back of a spoon and leave a clear line when you run your finger through it. It will continue to firm up as it cools.
It’s best to caramelise just before serving. The sugar layer absorbs moisture in the fridge and loses its crisp crack if done too early.
Extra Help from the Kitchen
Avoid Scraping the Bottom of the Pan at the End – When transferring the custard into ramekins, don’t scrape the very bottom of the saucepan. Any slightly overcooked bits can make the texture less smooth.
Use Fine Sugar for the Topping – Granulated sugar with smaller crystals melts more evenly under the torch and creates a smoother caramel layer without thick, uneven patches.
Let the Custard Rest Before Chilling – After pouring into ramekins, allow the custards to sit undisturbed for a few minutes. This helps any surface bubbles settle before refrigeration, giving a smoother top.
Rotate the Ramekins While Torching – Turn the ramekin slowly as you caramelise the sugar rather than holding the flame in one place. This gives a more even amber colour and prevents bitter spots.
Tap to Test the Set – Before adding the sugar, gently shake a ramekin. The centre should move slightly but not ripple like liquid, which shows the custard has set properly.
Variations and Twists
Citrus-Infused Chocolate Custard – Warm a few strips of lemon or orange zest in the milk, then strain them out before mixing everything together. The milk carries a light citrus flavour that brightens the chocolate and adds gentle acidity.
Spiced Catalana – Add a pinch of ground cardamom alongside the cinnamon. It blends into the custard and gives the chocolate a deeper spice flavour.
Add Vanilla to the Custard – Stir in vanilla extract or scraped vanilla seeds once the custard comes off the heat. It brings a smoother sweetness and rounds out the cocoa.
Boost with Extra Cocoa – Whisk a spoonful or two of unsweetened cocoa powder into the melted chocolate before combining it with the eggs. The flavour becomes darker and more concentrated.
Serve with Fresh Berries – Spoon raspberries or a simple berry compote around the chilled ramekins before serving. Their acidity cuts through the creaminess and adds freshness to each spoonful.
Storage and Shelf Life
Store the custards covered in the refrigerator for up to 3 days. Keep them in their ramekins and wrap them tightly with cling film. Alternatively, place them in an airtight container to prevent them from absorbing other flavours from the fridge.
Don’t freeze them, as starch-thickened custards can lose their smooth texture and become slightly watery once thawed.
Caramelise the sugar only just before serving, since the crisp topping softens quickly in the refrigerator.
If the sugar has already been caramelised, store the custards uncovered in the fridge for up to 24 hours, knowing the crust will gradually lose its crack.
More Custard Recipes to Try Next
Chocolate Crema Catalana Recipe
Ingredients
- 6 egg yolks
- 120 g – ½ cup + 1 ½ tbsp sugar
- 40 g – ⅓ cup cornstarch
- ½ tsp cinnamon powder
- 170 g – 6 oz dark chocolate – melted
- 1 litre – 4 cups milk – hot
Instructions
- In a bowl, whisk together the egg yolks, sugar, cinnamon powder, and cornstarch until pale and fluffy.
- Add the melted chocolate and continue whisking until smooth and fully incorporated.
- Gradually add the milk while whisking constantly.
- Transfer the mixture to a saucepan and cook slowly over medium heat until it comes to a boil and thickens. The mixture will be quite frothy at first, but the foam will disappear as it begins to boil. Once thickened, the chocolate crema catalana is ready.
- Divide the cream between 8 ramekins and let it cool. When it reaches room temperature, refrigerate until ready to serve.
- Just before serving, sprinkle ½ tablespoon of sugar over each chocolate crema catalana and brûlée the tops using a torch.
- Serve immediately.
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