Crema Catalana

Crema Catalana is probably the ultimate dessert in Catalan cuisine. It's a mix of art, exquisiteness, originality, and a hefty dose of history and legend, making this dish one of the most cherished culinary delights not just in Catalonia, but all over the country. Its fame spreads beyond Spain, with many similar dishes in different regions resembling the famous Crema Catalana. The French have their Crème Brûlée, Portugal has a sort of Crème Caramel, and you might even find a version in Tuscany, Germany, or England. But it's Catalonia that has made this burnt cream a true icon, traditionally enjoyed during festive days, especially on Saint Joseph's Day.

Historical records suggest that similar recipes existed in the medieval period or in 17th-century Cambridge. However, the most famous legend about Crema Catalana’s origin dates back to the 18th century. According to the story, some Catalan nuns served this unique dessert to a bishop as a last-minute substitute for a flan that hadn’t set. The impatient bishop took a spoonful, expecting a cold dessert, and quickly shouted, "CREMA!!!" (which means "It burns!!!" in Catalan). And just like that, he accidentally named a new creation in the culinary world.

Crema Catalana Recipe Step by Step

Crema Catalana is basically a fragrant custard that sets and is topped with a thin layer of burnt sugar. This is an easy and elevated custard recipe!

To make it, you need to infuse the milk really well before preparing the custard. Add some citrus zest and a touch of cinnamon to the milk.

Once the milk is well-infused, prepare the custard and let it set in the fridge, preferably overnight.

Then, just sprinkle a bit of sugar (brown sugar works great) on top, and use a torch to create a caramelized layer that contrasts beautifully with the cool custard underneath.

PREPARATION TIME: 1 HOUR 

COOKING TIME:  20 MINS 

TOTAL TIME TO ENJOY IT: 1 DAY

Cost: Low 

Cuisine: Spanish 

Calories: 112 Kcal (6)

Recipe (can make 6 short molds or 3 regular molds)

500g Milk

100g Sugar

100g Egg Yolks

15g Corn Starch

Peel of 1 Orange

Peel of 1 Lemon

Peel of 1 Lime

1 Cinnamon Stick

Sugar to caramelize

Infuse the milk with orange, lemon, and lime peels, along with a cinnamon stick, for about 30 minutes. Make sure it doesn’t boil.

Whisk the egg yolks with the sugar and cornstarch. Add the infused milk, mix well, and heat over low until it boils. The mixture will thicken.

Remove from heat and let it cool for a minute. Fill your Crema Catalana or crème brûlée dishes up to 3/4 full. Let them rest.

Cover with plastic wrap and refrigerate overnight.

Sprinkle with sugar and gently torch the surface until you achieve a medium-toned caramel. Serve immediately.