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Coffee Crema Catalana

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.

Course: Dessert
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8 people
Author: Manuela Zangara

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

  1. Whisk together the egg yolks, sugar, cinnamon, and cornstarch until pale, thick, and fluffy.

  2. Add the coffee and whisk until fully incorporated.
  3. Add the milk and whisk until the mixture is smooth and lump-free.

  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.

  5. Divide the cream evenly between 8 ramekins and allow it to cool completely. Once at room temperature, refrigerate until ready to serve.
  6. Just before serving, sprinkle ½ tablespoon of sugar evenly over each crema catalana and caramelise it with a kitchen torch. Serve immediately.