Crema Catalana

Velvety Crema Catalana with citrus notes and a crisp brûlée top adds a gentle, festive dessert to any Christmas gathering.

Milk puddings and custards are slowly replacing chocolate as my favourite kind of dessert. While I used to order anything with the word chocolate on the menu when eating out, I have recently discovered I prefer creamy desserts with different flavours.

One dessert I have always loved, even during my chocoholic years, is Crema Catalana, and I like it much more than Crème Brûlée.

Part of it must be because it reminds me of Barcelona, one of the cities I enjoy the most, and a place where I have always had great food and a great time. It also has a taste I find irresistible, with milk infused with lemon zest and cinnamon.

No boring vanilla here, and no cream either, so it feels lighter. It is also easier and quicker to make than its French cousin. I love cooking it on the stove instead of the oven, since the risk of curdling is close to zero.

I made a batch of these beauties for my Spanish-themed New Year’s Eve dinner, and we had no leftovers. Enjoy!

Key Ingredients for Crema Catalana

Milk

Milk absorbs the lemon zest and cinnamon as it warms, giving the custard a fresh citrus flavour and soft spice. Whole milk keeps the texture smooth and velvety.

Egg Yolks

Add richness, colour, and a fuller taste that comes through once the custard cools. Whisking them well with sugar and cornstarch helps the mixture cook evenly and gives the final cream a silky, tender finish.

Sugar

Sugar sweetens the custard and turns into the crisp brûlée lid. Granulated sugar melts evenly and caramelises into a thin, crunchy layer that contrasts with the cool, creamy custard underneath.

Lemon Zest and Cinnamon Bark

Lemon zest lifts the flavour with bright citrus notes, while cinnamon adds warm, rounded spice. Infusing both into the milk brings a balanced taste that defines Crema Catalana.

Find the complete list with measurements in the recipe card below.

How to Make Crema Catalana

Step 1: Put the milk, lemon zest, and cinnamon bark in a pot. Bring it to a boil, then turn off the heat and let the lemon zest and cinnamon infuse the milk for 30 to 60 minutes. Then strain the mixture.

Step 2: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and fluffy.

Step 3: Place the egg yolk mixture over medium heat and slowly pour in the warm milk while whisking constantly.

Step 4: Cook over medium heat until it starts to boil and the cream thickens. It will be frothy at first, but the foam will disappear once it begins to boil (at this point, the crema catalana is ready).

Step 5: Divide the cream among 8 ramekins and let it cool. Once it reaches room temperature, refrigerate it until you are ready to serve.

Step 6: Just before serving, sprinkle ½ tablespoon of sugar on each crema catalana and brûlée it with a torch.

Step 7: Serve immediately.

Extra Help from the Kitchen

Use a Fine Sieve – Strain the infused milk through a fine sieve to remove any small zest pieces, which keeps the custard smooth.

Whisk in a Large Bowl – Choose a wide bowl for whisking the yolks, sugar, and cornstarch to help incorporate air evenly and prevent uneven thickening.

Keep the Flame Steady – Maintain a steady medium flame when cooking the custard to avoid scorching at the bottom of the pot, which can affect both flavour and texture.

Tap the Ramekins – Gently tap each filled ramekin on the counter to release any trapped bubbles before chilling.

Torch in a Circular Motion – Move the flame in slow circles when brûléeing so the sugar melts evenly and forms a crisp, uniform layer.

Variations and Twists

Add Orange Zest – Add a few strips of orange zest along with the lemon during infusion for a rounder citrus note and a slightly sweeter finish.

Use Cardamom with Cinnamon – Add one lightly crushed cardamom pod to the milk while heating. It brings gentle warmth that blends well with the lemon and cinnamon.

Use Superfine Sugar for the Crust – Replace granulated sugar with superfine sugar when brûléeing. It melts more evenly and creates a smooth, crisp top.

Add Vanilla Bean – Infuse the milk with a split vanilla bean for a subtle floral sweetness that complements the citrus and spice.

Replace a Small Portion of Milk with Light Cream – Swap up to 100 ml of the milk with light cream for a richer, silkier custard.

Storage and Shelf Life

Store the custards in the fridge in individual ramekins covered with plastic wrap for up to 3 days. Keep the surface plain because caramelised sugar softens once chilled.

Crema Catalana does not freeze well, as freezing affects the smooth texture and causes separation after thawing. Add the sugar and brûlée only when you are ready to serve, so the top stays crisp.

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Crema Catalana Recipe

Velvety Crema Catalana with citrus notes and a crisp brûlée top adds a gentle, festive dessert to any Christmas gathering.

Course: Dessert

Cuisine: Catalan, Spanish

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Servings: 8

Author: Manuela Zangara

Ingredients

• 6 egg yolks
• 120 g – ½ cup + 1½ tbsp sugar
• 1 L – 4 cups milk
• 40 g – ⅓ cup cornstarch
• zest of 1 lemon
• 1 cinnamon bark

Instructions

1. Put the milk, lemon zest, and cinnamon bark in a pot. Bring it to a boil, then turn off the heat and let the lemon zest and cinnamon infuse the milk for 30 to 60 minutes. Then strain the mixture.

2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and fluffy.
3. Place the egg yolk mixture over medium heat and slowly pour in the warm milk while whisking constantly.
4. Cook over medium heat until it starts to boil and the cream thickens. It will be frothy at first, but the foam will disappear once it begins to boil (at this point, the crema catalana is ready).
5. Divide the cream among 8 ramekins and let it cool. Once it reaches room temperature, refrigerate it until you are ready to serve.
6. Just before serving, sprinkle ½ tablespoon of sugar on each crema catalana and brûlée it with a torch.

7. Serve immediately.

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