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Chocolate Crema Catalana

Chocolate Crema Catalana

Chocolate Crema Catalana - the Catalan version of the French crème brûlée with a crusty burnt sugar top, but chocolate flavoured!

Course Dessert
Cuisine Catalan, Spanish
Keyword chocolate, dessert
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Manuela Zangara


  • 6 egg yolks
  • 120 gms – 1/2 cup + 1 1/2 tbsp sugar
  • 40 gms – 1/3 cup corn starch
  • 1/2 tsp cinnamon powder
  • 170 gms - 6 oz. dark chocolate, melted
  • 1 lt. – 4 cups milk, hot


  1. In a bowl, whisk together the egg yolks, sugar, cinnamon powder, and corn starch until white and fluffy.

  2. Add the melted chocolate and keep whisking.

  3. Add the milk, while whisking constantly.

  4. Put the mixture on the fire and slowly and cook on a medium flame until it boils and the cream thickens.  It will be quite frothy at the beginning, but the foam will disappear once it starts to boil (at this point, the crema catalana will be ready).

  5. Divide the cream between 8 ramekins and let it cool down. When at room temperature, put it in the fridge until you are ready to serve it.
  6. Just before serving, sprinkle ½ tablespoon of sugar on each chocolate crema catalana and brûlée it using a torch.

  7. Serve immediately.