Crema catalana – Spanish dessert with caramelized sugar Recipe
Crema catalana is a Catalan dessert similar to French crème brûlée, but lighter and with a distinct lemon and cinnamon aroma. Traditionally it’s made for Saint Joseph’s Day, but today you’ll find it in restaurants all year round. The most satisfying moment is breaking through the crunchy layer of caramelized sugar with a teaspoon.
This classic Catalan dessert combines a silky, lemon-and-cinnamon-scented custard with a thin, glass-like layer of caramelized sugar that shatters under the spoon. It’s lighter than crème brûlée, yet just as impressive and perfect for making ahead.
Chef's tips
Use a heavy-bottomed saucepan and keep the heat low when thickening the custard to avoid scrambling the yolks. Constant stirring, especially along the bottom and sides, is key. If you’re worried about lumps, you can strain the hot custard through a fine sieve before pouring it into ramekins.
How to serve
Serve crema catalana straight from the fridge, with the sugar caramelized at the last moment. You can add a few fresh berries or orange segments on the side, but avoid putting anything directly on top of the caramel crust so it stays crisp.
Ingredients
- milk whole, 3.2% fat - 500 ml
- egg yolks - 5 piece
- sugar for the custard - 100 g
- sugar additionally for caramelizing on top - 40 g
- cornstarch about 2 tablespoons - 20 g
- lemon zest peel in a strip, without the white pith - 1 strip
- cinnamon stick - 1 piece
- salt - 1 pinch
Preparation
- Pour the milk into a saucepan, add the lemon zest, cinnamon stick and a pinch of salt. Heat over medium heat until hot but not boiling (small bubbles should appear around the edges). Remove from the heat and set aside for 10 minutes so the milk absorbs the aroma.
- In a bowl, beat the egg yolks with 100 g of sugar into a pale, fluffy mixture using a whisk or mixer.
- Add the cornstarch to the yolk mixture and mix thoroughly so there are no lumps.
- Remove the lemon zest and cinnamon stick from the milk. Slowly pour the warm milk in a thin stream into the bowl with the yolks, whisking constantly.
- Pour the entire mixture back into the saucepan. Heat over low heat, stirring constantly with a wooden spoon or silicone spatula, paying special attention to the bottom and sides of the pan.
- Cook for 5–8 minutes, until the custard thickens to the consistency of a thick sauce – when you run your finger across the back of the spoon, a clear line should remain. Do not let it boil so the yolks don’t curdle.
- When the custard has thickened, immediately remove the pan from the heat and pour the custard into 4 shallow ramekins or small bowls.
- Cover the surface of the custard with plastic wrap so that it touches the custard (this will prevent a skin from forming). Cool to room temperature, then refrigerate for at least 3 hours or until completely chilled.
- Just before serving, remove the plastic wrap. Sprinkle a thin layer of sugar over the surface of each custard (about 1 tablespoon per serving).
- Caramelize the sugar with a kitchen torch, moving the flame over the surface until the sugar melts and turns into a golden-brown, hard crust. If you don’t have a torch, place the ramekins very close to the top heating element of an oven preheated to maximum for 3–5 minutes, watching carefully so the sugar doesn’t burn. Serve immediately after caramelizing the sugar.
Storage
Krem przechowuj w lodówce bez skarmelizowanego cukru. Cukier karmelizuj dopiero tuż przed podaniem, inaczej skorupka zmięknie.
