Spanish Crema Catalana
This authentic Crema Catalana is a simple yet elegant dessert. It’s lighter than crème brûlée, incredibly easy to make on the stovetop, and naturally gluten-free. This Spanish custard dessert has an amazing smooth texture and a crisp caramelized sugar topping.
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Authentic Spanish custard dessert
Traditional Crema Catalana is a classic Spanish dessert that’s incredibly easy to make, yet elegant enough for any occasion. Often compared to crème brûlée, it’s lighter in texture and made with milk instead of cream. Unlike crème brûlée, it’s cooked on the stovetop rather than baked in the oven. If you love easy desserts made with just a few ingredients, be sure to try this Lemon Posset.
This custard dessert is naturally gluten-free and requires only 6 ingredients! It’s infused with cinnamon and citrus, and topped with a thin layer of caramelized sugar that adds a crunch. Perfect individual dessert for celebrations, special occasions, or if you are looking for a crème brûlée alternative that won’t disappoint.
Is crema catalana gluten-free?
Yes, it’s a naturally gluten-free dessert. The custard requires cornstarch to thicken.
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
Some NOTES about the main ingredients of this recipe:
- Milk: whole milk for the best flavor and consistency.
- Egg yolks: give the custard the silky consistency. Room-temperature eggs are better.
- Cornstarch: to thicken the custard.
- Sugar: granulated sugar for the custard and caramelization.
- Cinnamon: a cinnamon stick to infuse the milk
- Lemon: we need the lemon rind.
How to make Spanish Crema Catalana
First, remove wide strips of lemon zest with a vegetable peeler, avoiding as much of the white pith as possible. About 5 to 6 strips it’s ok.
Place milk, cinnamon stick, and lemon rind in a deep saucepan. Heat over medium-low heat until boiling.
Meanwhile, beat the egg yolks, cornstarch, and ½ cup of sugar in a large bowl until combined.
Pour the milk through a fine-mesh strainer into the egg mixture, stirring constantly and vigorously with a hand whisk.
Pour back the custard through a fine-mesh sieve into the clean saucepan. Return it to medium-low heat and cook, stirring constantly with a wooden spoon, until thickened and just beginning to boil. Remove from the heat.
Divide the custard into the ramekins and let cool uncovered at room temperature. Once completely 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.
Can I freeze the custard dessert? Freezing is not suitable.
Baking tips
- Stir constantly while thickening the custard. How to know when the cream is ready? It’s ready when it thickens and coats the back of the wooden spoon. If the custard is too runny, it may need a few more minutes of cooking.
- Caramelize the custard just before serving for a crisp topping.
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
Crema Catalana Recipe (Spanish custard)
Ingredients
- 4 cups milk
- 1 lemon rind, about 6 strips
- 1 cinnamon stick
- 8 egg yolks
- 1/2 cup granulated sugar plus 1/2 cup to caramelize
- 3 tablespoons cornstarch
Instructions
- First, remove wide strips of lemon zest with a vegetable peeler, avoiding as much of the white pith as possible. About 5 to 6 strips it's ok.
- Place milk, cinnamon stick, and lemon rind in a deep saucepan. Heat over medium-low heat until boiling.
- Meanwhile, beat the egg yolks, cornstarch, and ½ cup of sugar in a large bowl until combined.
- Pour the milk through a fine-mesh strainer into the egg mixture, stirring constantly and vigorously with a hand whisk.
- Pour back the custard through a fine-mesh sieve into the clean saucepan. Return it to medium-low heat and cook, stirring constantly with a wooden spoon, until thickened and just beginning to boil. Remove from the heat.
- Divide into the ramekins and let cool uncovered at room temperature. Once completely cool, place the ramekins covered in the refrigerator until serving.
- When ready to serve, sprinkle sugar and caramelize with a blow torch.