CookOS may earn a commission from Instacart orders.
Crema Catalana is a Spanish custard infused with orange peel, lemon peel, and cinnamon, finished with a torched or broiled caramelized sugar crust. It's simpler than crème brûlée and requires no special equipment beyond a blowtorch or broiler.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
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.
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.
Written automatically by CookOS, not by the creator.
Refrigerate in a covered ramekin for up to 3 days; do not freeze. Add the caramelized sugar crust immediately before serving.
blowtorch or kitchen torch · ramekins or ceramic dish
Written automatically by CookOS, not by the creator.
Yes. Instead of a blowtorch, sprinkle sugar over the cooled custard and place the ramekin under a hot broiler (grill) until the sugar melts and caramelizes.
The custard must refrigerate for at least 4 hours, though overnight is recommended. This allows the flavors to set and the texture to firm properly before torching.
Crema Catalana uses milk instead of heavy cream and is infused with citrus peel and cinnamon. It's less rich and has a lighter texture than crème brûlée.
No. The recipe calls for peel strips (not zest) because they infuse more gently and are removed before cooking, preventing bitter flavors that fine zest can create.
Yes. Scale all ingredients proportionally. Keep the infusing and tempering techniques the same, and allow extra cooling time if making larger batches in a bigger dish.
