Spanish Crema Catalana
Crema Catalana is an easy, simple yet elegant dessert. It’s naturally gluten-free, requires only 6 ingredients, and doesn’t bake in the oven. This custard is creamy, soft, and perfectly sweet. It’s infused with cinnamon and citrus, and topped with a thin layer of caramelized sugar that adds a crunch. You can make the custard in advance and caramelize it when ready to serve.
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About this homemade Crema Catalana
Traditional Crema Catalana is one of those easy, simple, and elegant desserts everyone loves. For easy mini dessert ideas with a few ingredients, you must try this lemon posset or vanilla pastry cream glass dessert.
This custard dessert is naturally gluten-free, requires only 6 ingredients, and doesn’t bake in the oven. It’s infused with cinnamon and citrus, and topped with a thin layer of caramelized sugar that adds a crunch. Unlike crème brûlée, which is made with cream and is usually flavored with vanilla and baked in the oven.
Can I make crema catalana ahead of time?
Yes, you can prepare the custard in advance, store it in the refrigerator, and caramelize just before serving.
Ingredients
The main ingredients of this recipe are:
- Milk: whole milk for the best flavor and consistency.
- 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: a cinnamon stick to infuse the milk
- Lemon: we need the lemon grind.
How to make easy 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. Once cool, place the ramekins covered in the refrigerator until serving.
When ready to serve, sprinkle 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 caramelize it with a blow torch.
Variations and serving options
- Citric: replace lemon with orange rind or use both for citrus flavor.
- Chocolate: Add melted chocolate to the custard for a chocolatey version.
- Coffee: Infuse the milk with espresso powder.
- 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
Best Crema Catalana Recipe
Ingredients
- 4 cups milk
- 1 lemon
- 1 cinnamon stick
- 8 egg yolks
- 1/2 cup granulated sugar plus 1/2 cup to caramelize
- 3 tablespoons cornstarch
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. Once cool, place the ramekins covered in the refrigerator until serving.
- When ready to serve, sprinkle sugar and caramelize with a blow torch.