Crema Catalana is Spain’s answer to crème brûlée—silky, citrusy, and topped with that perfect glassy sugar crust. It’s surprisingly easy to make at home and delivers major wow factor. This version uses whole milk, citrus peel, and just a touch of cinnamon for classic flavor. Make it ahead, torch before serving, and you’ve got an elegant dessert with zero stress.
Full recipe: https://tastesbetterfromscratch.com/crema-catalana/
Ingredients:
3 cups whole milk (750 ml)
1 cinnamon stick
Peel from ½ an orange or lemon (or both)
1 vanilla bean pod (optional), slit open
Pinch kosher salt
6 large egg yolks
¾ cup granulated sugar (150 g)
3 Tbsp + ¾ tsp cornstarch (30 g)
6 Tbsp granulated sugar, for topping
Instructions:
Simmer Milk: Add milk, cinnamon stick, citrus peel, salt, and vanilla pod (if using) to a saucepan. Bring to a gentle boil, then remove from heat.
Mix Egg Base: Whisk together egg yolks, sugar, and cornstarch in a separate bowl.
Temper Eggs: Slowly ladle hot milk into the egg mixture, whisking constantly. Do this with about 3 ladles of milk.
Thicken: Remove the peel, cinnamon, and vanilla from the milk. Stir in the tempered egg mixture and cook over medium-low heat for 7–10 mins, stirring until thickened.
Chill: Pour into ramekins or a shallow dish. Refrigerate at least 4 hours (or up to 3 days).
Torch: Dust with sugar and use a kitchen torch to caramelize the top right before serving.
Tip: Use only the outer peel of the citrus—avoid the bitter white pith. Traditional crema is served in wide shallow dishes for maximum caramel crunch.
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1 Comment
😋 Thanks!