Authentic Spanish Crema Catalana Recipe

A Sweet Story from Spain

I first tried Crema Catalana in a little Barcelona cafe. The sun was warm on my face. The first crack of the caramelized sugar made me smile. I knew I had to learn how to make it at home.

This dessert is like a creamy, dreamy pudding. It has a crunchy, burnt sugar top. That mix of soft and crunchy is pure magic. Have you ever had a dessert that surprised you like that?

The Heart of the Cream

We start by warming the milk. We add a cinnamon stick and citrus peel. The smell fills your whole kitchen. It reminds me of a cozy winter day.

This step matters. It lets the flavors get to know each other. Good things take a little time, you know. I still laugh at the time I forgot the cinnamon. The cream was fine, but it missed its warm, spicy friend.

The Magic of Tempering

Now, this is the important part. We slowly mix the warm milk with the egg yolks. You must go slow. If you pour too fast, you get sweet scrambled eggs!

This teaches us patience. Rushing can spoil something beautiful. Fun fact: This dessert is sometimes called “Crema de Sant Josep” and is made for Father’s Day in Spain! Do you have a cooking step that always makes you a little nervous?

The Grand Finale

After the cream chills, we get to the fun part. We sprinkle sugar on top. Then we use a little torch to melt it. The sugar bubbles and turns a beautiful golden brown.

Doesn’t that sound amazing? That crispy top is the best part. It is a simple joy to crack it with your spoon. It is important to have a little fun with your food.

Your Turn in the Kitchen

This recipe is a wonderful one to share. It feels fancy but is quite simple. Making it for someone is a way to show you care.

I love hearing from you. What is your favorite dessert to make for people you love? Tell me if you use orange peel, lemon peel, or both! I used both last time and it was lovely.

Ingredients:

Ingredient	Amount	Notes
Whole milk	3 cups (750 ml)
Cinnamon stick	1
Orange or lemon peel	From ½ an orange or lemon	Or a little of each
Vanilla bean pod	1	Optional, slit open
Kosher salt	1 pinch
Large egg yolks	6
Granulated sugar	¾ cup (150 grams)	For the custard
Cornstarch	3 Tablespoons + ¾ teaspoon (30 grams)
Granulated sugar	6 Tablespoons	For dusting and caramelizing at the end

A Taste of Sunshine: My Spanish Crema Catalana

I first tried this dessert in a little Barcelona café. The sun was warm on my shoulders. The first crack of the caramelized sugar made me smile. It was pure magic in a little dish. I knew I had to learn how to make it at home. Now, I want to share that magic with you. It is easier than you might think. We are making sweet, creamy memories together.

Ingredients

• 4 cups whole milk
• 1 cinnamon stick
• Peel of 1 lemon
• Peel of 1 orange
• Pinch of salt
• 8 large egg yolks
• 1 cup granulated sugar, plus more for topping
• 1/4 cup cornstarch

Instructions

Step 1: Let’s start by warming the milk. Put the milk, cinnamon stick, citrus peel, and a tiny pinch of salt in a pot. Let it come to a gentle simmer. The smell will remind you of a cozy holiday. (Hard-learned tip: Watch the pot closely. Milk loves to boil over and make a mess!).

Step 2: Now, mix your egg yolks and sugar in a bowl. Whisk them until they look pale and creamy. Then, add the cornstarch. This is our secret for a thick, smooth cream. I still remember the first time I forgot the cornstarch. Let’s just say we had a very soupy dessert!

Step 3: This step is very important. We need to temper the eggs. Scoop a little of the warm milk into the egg mixture. Whisk it in quickly. This slowly warms the eggs up. If you add them too fast, you will get scrambled eggs in your cream. Nobody wants that!

Step 4: Pour your egg mixture back into the pot with the rest of the milk. Take out the cinnamon and peels first. Cook it on low heat, stirring all the time. Keep stirring until it thickens nicely. This takes a little patience, about ten minutes. You will know it is ready when you can draw a line on the back of your spoon.

Step 5: Pour the cream into your ramekins. Let them cool before you put them in the fridge. They need to chill for at least four hours. This is the hardest part, the waiting! What is your favorite dessert to eat on a warm day? Share below!

Step 6: The fun part is here! Sprinkle a tablespoon of sugar on each chilled cream. Use a kitchen torch to melt the sugar until it is golden and bubbly. It will make a lovely crackly top. Listen for that satisfying *tap* with your spoon. Doesn’t that sound amazing?

Cook Time: 20 minutes
Total Time: 4 hours 20 minutes
Yield: 6 servings
Category: Dessert

Make It Your Own: Fun Twists on a Classic

The basic recipe is wonderful. But sometimes, it is fun to play with your food. I love adding little changes to my crema catalana. It feels like creating a new secret family recipe. Here are a few ideas I have tried over the years. I hope they inspire you.

Orange Dream: Use only orange peel and add a drop of orange blossom water. It tastes like a sunny Spanish garden.

Cozy Spice: Add a tiny pinch of nutmeg or cardamom with the cinnamon. It makes the kitchen smell so warm and inviting.

Berry Surprise: Place a few fresh raspberries at the bottom of the ramekin before adding the cream. A little fruity burst in every bite!

Which one would you try first? Comment below!

The Perfect Final Touch

This dessert is a star all on its own. But a little presentation makes it feel extra special. I like to serve mine on a small plate. You can add a few pieces of shortbread cookie on the side. The crunch pairs so nicely with the smooth cream. A sprig of fresh mint makes it look pretty, too.

For a drink, a small glass of sweet sherry is a classic Spanish pairing. For a non-alcoholic treat, a glass of cold, sparkling apple cider is perfect. The bubbles cut through the richness beautifully. Which would you choose tonight?

Storing Your Crema Catalana for Later

This creamy dessert is best made ahead. It needs time to chill and set. You can keep it in the fridge for up to three days. Just cover it well with plastic wrap.

I do not recommend freezing this custard. The texture can become watery and grainy. It loses its lovely, smooth feel. Trust me, it is worth enjoying fresh from the fridge.

I remember my first batch. I made it for my grandson’s birthday. Making it the day before saved me so much time. This is why batch cooking matters. It lets you enjoy the party too.

Have you ever tried storing it this way? Share below!

Fixing Common Crema Catalana Troubles

Is your custard too thin? You might not have cooked it long enough. Cook until it coats the back of a spoon. This step is very important for a thick cream.

Did you get little bits of cooked egg? This happens if you add the eggs too fast. Always temper them with the warm milk first. I once rushed this step and had to start over.

Is the sugar not caramelizing? Make sure the custard is very cold first. A dry sugar layer on top also helps. Getting this right matters. It gives you that perfect sweet crunch.

Which of these problems have you run into before?

Your Crema Catalana Questions Answered

Q: Is this recipe gluten-free? A: Yes, it is. Cornstarch is naturally gluten-free.

Q: Can I make it ahead? A: Absolutely! It needs at least 4 hours in the fridge.

Q: What if I don’t have a vanilla bean? A: You can use one teaspoon of vanilla extract instead.

Q: Can I double the recipe? A: Yes, just use a bigger pot. Stir it very well while cooking.

Q: Do I need a kitchen torch? A: No, you can use your oven’s broiler for a minute. Fun fact: In Spain, this dessert is often served on Saint Joseph’s Day.

Which tip will you try first?

A Final Word From My Kitchen to Yours

I hope you love making this special treat. It always brings back happy memories for me. Sharing food is one of life’s greatest joys.

I would be so thrilled to see your creation. Your beautiful dessert deserves to be shared. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.