Creamy custard with caramelized sugar top — Catalonia's answer to crème brûlée.
Crema catalana predates French crème brûlée by centuries. This silky custard infused with cinnamon and lemon zest is topped with a sheet of torched or grilled sugar that shatters under a spoon, revealing the creamy custard beneath. It's the dessert of choice during Christmas in Catalonia.
Serves 4
Heat milk with cinnamon stick and lemon zest until steaming, 5 minutes. Remove from heat and let infuse 15 minutes. Strain.
Whisk egg yolks with 75g sugar until pale. Sift in cornstarch and whisk until smooth.
Slowly pour infused milk into yolk mixture, whisking constantly. Pour back into pot and cook over medium heat, stirring, until thickened, 8–10 minutes.
Pour into serving dishes. Chill 2 hours. Top with sugar and torch until golden and bubbling.
Temper the yolks slowly to avoid scrambling.
Chill thoroughly — this makes torching easier.
Torch just before serving so sugar is crispy.
Add vanilla or anise to the milk
Include a splash of brandy
Make mini versions in small ramekins
Custard keeps refrigerated 2 days. Torch just before serving.
Crema catalana has roots in medieval Catalonia, appearing in 14th-century convents. It became a Christmas tradition and is now recognized as a symbol of Catalan identity.
Place under a hot broiler for 1–2 minutes, watching carefully to avoid burning.
Yes, the custard keeps 2 days. Torch the sugar right before serving.
Per serving · 4 servings total
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