Crema Catalana is a silky Catalan custard infused with cinnamon and citrus, finished with a crisp caramelized sugar crust that cracks when cracked. This traditional dessert balances creamy custard with the textural contrast of burnt sugar.
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Heat the milk in a saucepan with the cinnamon stick and citrus zests over medium heat until it begins to simmer. Remove from heat and allow to infuse for several minutes.
In a bowl, whisk together the egg yolks and sugar until pale and creamy.
Add the corn flour to the egg and sugar mixture and whisk until smooth.
Strain the infused milk to remove the cinnamon stick and zests, then gradually pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan over low-medium heat, stirring continuously until the custard thickens.
Pour the custard into individual shallow ceramic dishes and allow to cool.
Refrigerate until fully set.
Before serving, sprinkle a thin, even layer of sugar over the top of each custard.
Caramelize the sugar using a kitchen torch or broiler until golden and crisp.
Written automatically by CookOS, not by the creator.
Refrigerate the custard base up to 4 days. Caramelize the sugar topping fresh just before serving for optimal crispness.
kitchen torch or broiler · shallow ceramic dishes
Written automatically by CookOS, not by the creator.
Yes. Prepare the custard through step 7 (fully refrigerated), then caramelize the sugar topping just before serving to keep the crust crisp.
A kitchen torch gives you the most control and even caramelization. A broiler works but requires closer monitoring to avoid burning the custard.
It should coat the back of a spoon and hold a line drawn through it. Don't let it boil or the eggs may curdle.
Potato starch or arrowroot powder work as 1:1 substitutes, though cornstarch is traditional. Avoid flour, which can create a gritty texture.
The custard base keeps 3–4 days. Caramelize the sugar topping fresh just before serving for the best crust texture.
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