Spain · Sweet Dishes · Vegetarian

Crema Catalana (Catalan Cream)

Name: Crema Catalana (Catalan Cream)
Prep time: 72 min
Cook time: 168 min
Total time: 240 min
Yield: 5 servings
Cuisine: Spanish
Ingredients: 250 ml milk; 250 g heavy cream; 7 egg yolks; 22 g cornstarch; 85 g sugar; 0.5 lemon; 1 vanilla pod; 2 tbsp sugar for caramelizing

The classic Spanish custard dessert with a silky vanilla and citrus cream base topped with a crackling caramel crust. Made with egg yolks, milk, and cream, it is chilled overnight then caramelized with a kitchen torch just before serving.

240 min 250 kcal 5 serves Advanced🌿Vegetarian🇪🇸Spain★★★★★4.6· 5 reviews

Ingredients

ServingsMetric

250 mlmilk
250 gheavy cream
7 egg yolks
22 gcornstarch
85 gsugar
½ lemon
1 vanilla pod
2 tbspsugar for caramelizing

Note from Sergei

Sergei Martynov

“Crema catalana is Spain's answer to crème brûlée, but they are not the same dessert — and Spaniards will firmly remind you of this. The key difference is the thickening method: crema catalana uses cornstarch and egg yolks cooked on the stovetop, while crème brûlée is baked in a water bath with cream and eggs only. This means crema catalana is lighter, more custardy, and can be made entirely on the stove. The defining flavor is citrus — both lemon and orange zest infused into the milk, along with a cinnamon stick. Traditionally served on March 19 for Saint Joseph's Day, the sugar topping is caramelized with a hot iron disc (ferro), not a torch. The custard should be served cool, not cold from the fridge.”

For the most authentic flavor, use whole milk (not cream) and infuse it with cinnamon and both lemon and orange zest for at least 15 minutes. Strain well — any bits of zest in the custard will be distracting.

Method

Combine milk, cream, sugar, lemon zest, and vanilla pod in a saucepan. Heat over medium heat, stirring, until just below boiling. Remove from heat, cover, and infuse 10–15 minutes. Remove vanilla pod and zest.
In a bowl, whisk egg yolks until pale and fluffy. Mix in cornstarch. Slowly pour the warm milk mixture into the yolks in a thin stream, whisking constantly.
Strain the mixture through a fine sieve. Return to a clean saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened enough to coat the spoon, about 8–10 minutes. Do not boil.
Pour into small ramekins. Cool to room temperature, then cover with film and refrigerate at least 3–4 hours, ideally overnight.
Just before serving, sprinkle an even thin layer of sugar over each portion. Caramelize with a kitchen torch until a crisp golden crust forms, or place briefly under a hot grill.

FAQ

The main difference is the base: crema catalana is made with milk and cornstarch and is not baked in the oven — it sets on the stovetop like a custard. Creme brulee uses pure cream and is baked in a water bath. Crema catalana is simpler: no oven, no water bath, no ramekins required. Just a saucepan, refrigerator, and a kitchen torch. In texture, catalana is slightly firmer with a fresh lemon aroma.

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Comments (1)

Sergei Martynov✍ Author
29d ago
I use a kitchen torch, not a broiler, for the sugar crust on crema catalana. A torch gives you precise control — you can get that crackly caramel layer without warming the custard underneath. The contrast between cold cream and hot, brittle sugar is the entire point of this dessert.