Velvety and irresistibly spoonable, Coffee Crema Catalana combines a satin-smooth custard infused with deep espresso and finished with a glossy layer of caramel sweetness.
Milk puddings and custards are definitely among my favourite desserts, and this Coffee Crema Catalana is the perfect way to end a meal.
I love Crema Catalana much more than Crème Brûlée. Part of it must be because it reminds me of Barcelona, one of the cities I love most in the world. It also has to do with the fact that Crema Catalana is made with milk instead of cream, which makes it feel lighter.
Besides, it is much easier and quicker to prepare than its French cousin. I love that you cook it on the stove rather than in the oven, so the risk of curdling is almost non-existent.
Italians always end a meal with an espresso, and coffee is something we take quite seriously. Whenever I can combine dessert and coffee, as in this case, I am genuinely happy.
This dessert is naturally gluten-free and can easily be adapted for a low-FODMAP diet by using lactose-free milk. For me, that makes it a real winner!
Why We Love This Spanish Custard
- Serve it to impress guests or treat yourself without making a complicated dessert.
- Naturally gluten-free ingredients mean fewer adjustments when cooking for mixed groups.
- Milk-based custard keeps the taste more focused than cream-heavy versions that can feel too rich.
Key Ingredients for Spanish Custard Dessert
Egg Yolks
Give the custard its creamy texture and rich consistency. They help it set firmly once chilled while keeping it smooth and spoonable.
Freshly Brewed Coffee
Brings a clear coffee flavour with gentle bitterness that balances the sweetness. The flavour stays present after cooking, so the custard still tastes distinctly of espresso.
Milk
Whole milk keeps the texture lighter than cream while still smooth and satisfying. It lightens the coffee taste slightly and keeps the custard soft once set.
Sugar
Adds sweetness and creates contrast with the coffee. The caramelised top provides a crisp layer against the cold, creamy custard underneath.
Find the complete list with measurements in the recipe card below.
How to Make Coffee Crema Catalana
Step 1: Whisk together the egg yolks, sugar, cinnamon, and cornstarch until pale, thick, and fluffy.
Step 2: Add the coffee and whisk until fully incorporated.
Step 3: Add the milk and whisk until the mixture is smooth and lump-free.
Step 4: Place the egg mixture over medium heat and cook, whisking constantly, until it reaches a gentle boil and thickens.
Note: The mixture will look quite frothy at first. The foam will subside as it begins to boil, which indicates the crema catalana is ready.
Step 5: Divide the cream evenly between 8 ramekins and allow it to cool completely. Once at room temperature, refrigerate until ready to serve.
Step 6: Just before serving, sprinkle ½ tablespoon of sugar evenly over each crema catalana and caramelise it with a kitchen torch. Serve immediately.
Frequently Asked Questions
Yes, but it must be brewed first. Prepare a strong coffee using ground beans and strain it well before adding it to the custard. Do not add ground coffee directly to the mixture, as it will make the texture grainy.
You can leave it out if you prefer the coffee on its own. Or replace it with a strip of orange or lemon peel infused in the milk while heating, then removed before cooking. A small splash of vanilla extract also works well.
Yes. If you don’t have a kitchen torch or blowtorch, place the ramekins under a very hot grill or broiler for a short time. Watch closely so the sugar melts and caramelises while the custard underneath stays cold.
Extra Help from the Kitchen
Stir Into the Corners of the Pan – Custard thickens around the edges first. Make sure your whisk reaches the sides and base of the saucepan so no thicker bits form.
Check Thickness Before Removing from Heat – The custard should coat the back of a spoon and hold a clear line when you run a finger through it. If it still looks thin, cook for another 20–30 seconds while whisking.
Tap the Ramekins After Filling – Gently tap each ramekin on the bench to release trapped air bubbles. This helps create a smoother surface before chilling.
Use an Even Sugar Layer – Spread the sugar in a thin, even layer before torching. Too much creates a thick crust; too little won’t give a proper crack.
Prevent a Skin Forming – For a smoother finish, cover each ramekin with plastic wrap pressed directly onto the surface of the custard while it cools. This prevents a thin layer from forming before refrigeration.
Variations and Twists
Add Orange Zest to the Custard – Finely grate a little orange zest into the milk before heating. It lifts the coffee flavour slightly without changing the texture.
Use Brown Sugar for the Topping – Replace white sugar with light brown sugar for caramelising. It gives a deeper caramel taste and a slightly darker crust.
Make a Mocha Version – Whisk 1–2 tablespoons of cocoa powder into the egg mixture with the cornstarch. This creates a chocolate-coffee custard with a deeper flavour.
Top with Shaved Dark Chocolate – After caramelising the sugar, scatter a small amount of finely shaved dark chocolate over the top for extra depth.
Infuse with Vanilla Bean – Split a vanilla pod and warm it in the milk, then remove before combining. It rounds out the coffee flavour without making it sweeter.
Storage and Shelf Life
Store the custards covered tightly with cling film or in airtight containers in the fridge at 4°C – 39°F for up to 2-3 days before caramelising the sugar. Don’t leave them at room temperature for more than 2 hours, as egg-based desserts spoil quickly.
I don’t recommend freezing this dessert because custards made with eggs and cornstarch can turn grainy and release water once thawed. If you do choose to freeze it, use freezer-safe airtight containers and freeze for up to 1 month.
Thaw overnight in the refrigerator at 4°C – 39°F until fully chilled. Serve cold and caramelise the sugar just before serving.
Traditional Milk and Custard Treats to Try
Coffee Crema Catalana Recipe (Spanish Custard Dessert)
Velvety and irresistibly spoonable, Coffee Crema Catalana combines a satin-smooth custard infused with deep espresso and finished with a glossy layer of caramel sweetness.
Ingredients
- 6 large egg yolks
- 150 g – ¾ cup sugar + 4 tbsp
- 40 g – ⅓ cup cornstarch
- 300 ml – 1 ¼ cups freshly brewed coffee – espresso works well
- 600 ml – 2 ½ cups milk
- ½ tsp cinnamon powder
Instructions
-
Whisk together the egg yolks, sugar, cinnamon, and cornstarch until pale, thick, and fluffy.
-
Add the coffee and whisk until fully incorporated.
-
Add the milk and whisk until the mixture is smooth and lump-free.
-
Place the egg mixture over medium heat and cook, whisking constantly, until it reaches a gentle boil and thickens.
Note: The mixture will look quite frothy at first. The foam will subside as it begins to boil, which indicates the crema catalana is ready.
-
Divide the cream evenly between 8 ramekins and allow it to cool completely. Once at room temperature, refrigerate until ready to serve.
-
Just before serving, sprinkle ½ tablespoon of sugar evenly over each crema catalana and caramelise it with a kitchen torch. Serve immediately.
Leave a Reply