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Coffee Crema Catalana

Coffee Crema Catalana

Coffee Crema Catalana – the Catalan version of the French crème brûlée with a crusty burnt sugar top, but coffee flavoured! The perfect way to end your meal.
Course Dessert
Cuisine Spanish
Keyword coffee, crema catalana, gluten-free, low FODMAP, pudding, 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


  • 6 egg yolks
  • 150 gms – ¾ cup sugar + 4 tbsp
  • 40 gms – 1/3 cup corn starch
  • 300 ml – 1 ¼ cups freshly brewed coffee I used espresso
  • 600 ml – 2 ½ cups milk
  • ½ tsp cinnamon powder


  1. Whisk together the egg yolks, sugar, cinnamon, and corn starch until white and fluffy.
  2. Add the coffee and whisk.
  3. Add the milk and whisk.
  4. Put the egg yolk mixture on the fire. Cook on a medium flame, whisking constantly, 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 crema catalana and brûlée it using a torch.  Serve immediately.