Crema Catalana might not be as well known as crème brûlée, which it is most like. But to me, and many others who know it, it is both better and easier.
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The first time I lived in Spain was in Catalunya, and despite some challenges in language, having to learn both some Catalan and Spanish, it was a great place to be based. The region has a beautiful coast, Barcelona of course, as well as Gaudí, cava and more.
But in the small town I was in, the big sell was the food. I will never forget the wonderful market, as well as the great meals we had out.
From wonderful tapas, like salt cod stuffed peppers and pan con tomate, to calçots (like leeks) with romesco sauce, coca (Spanish pizza) and fideua (like paella with short pasta).
The dessert list was never long, but had some great choices, like arroz con leche (Spanish rice pudding) and maybe tarta de Santiago (an almond cake) or menjarblanc (a lovely almond pudding). Crema Catalana appeared on nearly all menus and was, and still is, one of my favorites.
What's the difference between crème brûlée and crema Catalana?
Crème brûlée and crema Catalana are very similar, being essentially a sweet custard topped with a crust of crystalized sugar. The main differences are:
- Crema Catalana is generally made with milk, using corn starch to help thicken it, while crème brûlée is made with cream.
- While crème brûlée is normally flavored with vanilla, crema Catalana is infused with orange and often lemon and cinnamon.
- Crème brûlée is often both a thicker, more set custard, and the crust tends to be thicker.
- Finally, the way you cook them is a little different. Crème brûlée is usually made in a double boiler/bain-marie, while you can make crema Catalana directly in a pan over low heat.
There is some debate on which came first, in much the same way as there's debate whether cava or champagne was first. The joy of being neighbors! It's not really that important, of course. And as I say, I think once you try crema Catalana you might be converted to it being your favorite.
If you like the flavors, be sure to try natillas which is a very similar dish, just without the crisp sugar topping. Instead, you typically dust the top of the custard with cinnamon.
One of the wonderful things about a dessert like this is not only is it delicious, it takes only a few ingredients and all of them are easy to find locally. In fact, milk is one of the most local ingredients there is (farm to fridge in about 48 hours!), and you can feel good supporting local dairy farmers as you dig in.
How to make crema Catalana
- Warm the milk with the pieces of orange and lemon peel and cinnamon stick to infuse it.
- Whisk together the egg yolks, sugar and corn starch (corn flour).
- Gradually add the egg mixture into the warm milk, whisking as you go to ensure you don't get scrambled egg lumps.
- Put back on a low heat and warm, stirring constantly until it just thickens.
- Pour into ramekins (or ceramic dish), let cool then refrigerate at least 4 hours.
- Sprinkle sugar evenly over the top then either melt sugar with a blowtorch or under a broiler (grill) to form a sugar crust.
A quick word of warning: not all sugars work as well as others. The first time I made this, I tried a coarser sugar first and it just wouldn't melt. Instead the top of the crema Catalana browned a bit. I then tried a finer granulated sugar and it worked just fine.
You do have to be a little brave about letting the sugar bubble and caramelize. It can be tempting to take it out too soon. I'll admit I could have left this one slightly longer, but it still tasted great.
Crema Catalana is a wonderfully smooth, creamy dessert. It's got that mixture of feeling slightly indulgent but also rustic at the same time. It's long been a favorite of mine; give it a try and it may become yours too.
Try these other creamy desserts:
- Creme anglaise ('real' custard)
- Peach panna cotta
- Mango cheesecake parfait
- Plus get many more dessert recipes and Spanish recipes in the archives.
Crema Catalana
Ingredients
- 1 cup milk
- 1 strip orange peel (not zest)
- 1 strip lemon peel (not zest)
- 1 cinnamon stick
- 2 egg yolks
- 3 tablespoon sugar (fine/regular will work)
- ½ tablespoon corn starch (corn flour)
- 2 tablespoon superfine sugar (to top)
Instructions
Ahead of time
- Gently warm the milk over a medium-low heat in a small saucepan with the pieces of orange and lemon peel and the cinnamon stick to infuse it. The mixture should become fairly warm but not boiling (small bubbles around the edge are fine).
- Meanwhile, whisk together the egg yolks, sugar and corn starch (corn flour).
- Take the lemon and orange peel and cinnamon out of the milk. Gradually add the egg mixture into the warm milk, whisking as you go to ensure you don't get scrambled egg lumps. I usually take it off the heat to do this to help avoid heating the egg too much. (You can also temper the egg mixture by adding a little of the milk to the egg first before then adding the egg to the main milk. I don't usually find I need to do this, but if the milk has become hot this is probably the best option.)
- Put the pan back on a low heat and warm, stirring constantly until it is just thickening (but noticeable that it is a bit thicker).
- Pour into individual ramekins (or ceramic dish), let cool then refrigerate at least 4 hours, or overnight. I'd recommend covering with cling wrap against the surface to avoid it forming a thick skin.
When ready to serve
- Sprinkle fine sugar evenly over the top then melt the sugar either with a blowtorch or under a broiler (grill) to form a sugar crust.
Video
Notes
Nutrition
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This recipe was created in partnership with the dairy farm families of New England. For information about the dairy farm families of New England, school nutrition, and health and wellness topics, please visit New England Dairy.
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leo says
no clue why but i followed your recipe well and it was going well! i let them set over night but in the morning they were completely liquid no change from the night before?! all the cornstarch had settled on the bottom they didn’t thicken at all
Caroline says
Oh dear! So if the cornstarch separated, it sounds like most likely the liquid was maybe too hot and/or it didn't start thickening enough before you cooled it. You warm the mixture with the cornstarch-egg yolk mixture in it over a relatively low heat as both ingredients don't do well with high heat - in the case of cornstarch, it can separate again if it boils or is close to that. Also, you should see it noticeably thicken before you cool it in the fridge. If it isn't obviously thicker (it doesn't need to be firm, but should at least be clearly not be as runny as before), it won't continue to set on chilling as it's not far enough along yet. Hope that helps!
Lori M says
My husband and I took a cooking class in Barcelona and I lost the recipe--until I found this. This is authentic, delicious and easy! I have used it several times and it never disappoints! Thank you!
Caroline says
I'm so glad to hear you have been enjoying and it holds up well against what you made in Barcelona! What a great experience, I'm sure.
Andy Rowe says
Easy simple process with a delicious orangy custard. I added some milk after whisking the sugar corn and yolks to make it easier to to pour into the milk. Torch worked well on the demerera sugar to brown a little on the surface.
Caroline's Cooking says
Glad to hear you enjoyed, and I agree it's nice and easy. And yes, a torch is perfect to toast the top.
emma davies says
Can these be cooked the day before and left in the fridge and can you also do the sugar topping the night before and leave or will they go soggy?
Caroline's Cooking says
So you can certainly make the base custard ahead of time the day before. With the sugar topping, it will keep in the fridge for a bit but I haven't tested exactly how long it will stay crisp before the sugar starts to soften up.
E Thai says
Hello!
We were in Barcelona a few years ago, but never got to try this. I love simple recipes with few ingredients and this is perfect. Will give it a try soon.
By the way, I used to work in Kendall Square (across from the Marriott). My family ran a Thai restaurant in One Kendall Sq some 20 years ago now. Were you in Cambridge then?
E
Caroline's Cooking says
A shame you didn't get to try it "from the source" but it's delicious made at home as well so hope you'll give it a try. Small world to have the Cambridge connection! Afraid no, we haven't been there that long but I know the area well - it's one that has changed a lot even in the time we have been there.
Francesca says
Can you make this in a larger ceramic bowl instead of individual bowls?
Caroline's Cooking says
Yes you can - this recipe is for a relatively small quantity, but you can increase to serve more and do it in one dish as well. Just be aware it will take slightly longer to thicken with a larger quantity.
Chris Collins says
I'm a sucker for creme brulee so will definitely be giving this recipe a go! Thanks for sharing 🙂
Caroline's Cooking says
I do love both of them as well, I'd definitely recommend giving this a try.
Edyta says
Oh my goodness. This is absolutely amazing. I love everything about this Crema Catalana. This recipe is a keeper 🙂
Caroline's Cooking says
Thank you, it's definitely a favorite!
Vicky says
I had never tried this before, but I am loving all the flavors and the creaminess of this dessert. The crystallized top looks perfect!
Caroline's Cooking says
Thanks, it's a really delicious dessert. I could have been a little more brave in my crystalizing but it was still lovely and crisp!
Pilar says
Well, idk how I managed it but I set out to make this recipe and as the milk was warming (on low!) with the lemon pork etc. it started to form curdles of mozzarella. I used some raw milk that had been in the fridge for a week (smelled great) - but I’m guessing that’s what created the issue. And maybe the lemon peel in combination.
Caroline's Cooking says
Sorry it didn't quite work but yes, I think it's safe to say it's the milk - both heat and the acidity of the milk impact the liklihood of milk curdling, and raw milk is much more prone to curdling, especially if it is a few days old. It's great for some things, but not necessarily the best for this.