Spanish Crema Catalana Recipe
This dessert is super easy to make, it requires only 6 ingredients and is no-bake. It’s also naturally gluten-free and is delicious! Crema Catalana is creamy, soft, and perfectly sweet.
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About this recipe
Crema Catalana is one of those simple, easy, and rich desserts. Like this lemon posset or vanilla pastry cream glass dessert
It’s a pastry cream with egg yolks and the surface caramelizes. The main ingredient is milk and is a naturally gluten-free dessert. It takes only 6 ingredients and is delicious!
Perfect for any occasion, it’s a dessert that always makes you look good. You can make the custard in advance and caramelize when ready to serve.
Ingredients
The main ingredients of this recipe are:
- Milk: whole milk for the best flavor and consistency. Is the main ingredient.
- Eggs: we need the egg yolks. Room-temperature eggs are better.
- Sugar: granulated sugar for the custard, and caramelized.
- Corn starch: to thicken the custard
- Cinnamon: cinnamon stick.
- Lemon: we need the lemon grind.
How to make easy Spanish Crema Catalana
Cut the rind of the lemon with a vegetable peeler.
Place milk, cinnamon stick, and lemon rind in a deep saucepan. Heat over medium-low heat until boiling.
In a large bowl beat the egg yolks, corn starch, and ½ cup of sugar.
Strain the milk into the egg mixture while stirring constantly and vigorously with a hand whisk.
Strain and pour the mixture back into the cleaned pan. Heat over medium-low heat until boiling and thick. Then remove it from the fire.
Place in the desired ramekins and let cool uncovered at room temperature.
Sprinkle with sugar and caramelize with a blow torch.
Storing
Store the dessert covered in the fridge for up to 2 or 3 days. You can make the custard in advance, and when ready to serve you only need to take the dessert out of the fridge, sprinkle it with sugar, and use a blow torch to caramelize it.
Variations and serving options
- Citric: replace lemon rind with orange rind or use both.
- Serving options: serve the dessert with a GF cookie to scoop the cream. Highly recommended.
For more related recipes
- Orange Creme Brulee
- Flan
- Lemon Posset
- Lemon mousse with GF Oreos
- Vanilla Pastry Cream with plum compote
- Lemon Pudding Cake
Easy Spanish Crema Catalana Recipe
Instructions
- Cut the rind of the lemon with a vegetable peeler.
- Place milk, cinnamon stick, and the lemon rind in a deep saucepan. Heat over medium-low heat until boiling.
- In a large bowl beat the egg yolks, corn starch, and ½ cup of sugar.
- Strain the milk into the egg mixture while stirring constantly and vigorously with a hand whisk.
- Strain and pour the mixture back into the cleaned pan. Heat over medium-low heat until boiling and thick. Then remove it from the fire.
- Place in the desired ramekins and let cool uncovered at room temperature.
- Sprinkle with sugar and caramelize with a blow torch.
