Crema Catalana – Spanish Custard with Caramel

Crema Catalana is the Spanish dessert I think of first: cool, soft custard underneath a crisp caramel crust. My version uses vanilla and lemon zest. Make the custard ahead, then caramelise the sugar just before serving.

Milk custard with vanilla and lemon

Milk, egg yolks and cornflour form the custard. Unlike many crème brûlée recipes, this version is cooked in a saucepan. Finely grate only the yellow part of the lemon peel, leaving the bitter white pith behind.

Gentle heat, then time to chill

Whisk the hot milk gradually into the egg mixture, then return it to the pan. Stir constantly until noticeably thickened, without letting it boil vigorously. Allow at least two hours in the fridge so the custard is properly cold before adding the caramel.

Caramelise just before serving

Spread the cane sugar evenly over the cold custard and caramelise it with a kitchen blowtorch. A thin, even layer melts more easily than a mound of sugar. Serve soon afterwards while the topping is still crisp.

Kitchen tip

Make the custard the day before and keep it covered in the fridge. Caramelise the sugar just before eating to keep the topping crisp.

Easy recipe

Crema Catalana – Spanish Custard with Caramel

★★★★★★★★★★5.0 out of 5 · 1 rating

Crema Catalana made with milk, egg yolks, vanilla and lemon zest. This Spanish dessert is served cold with a freshly caramelised sugar crust.

Prep time

10 min

Cook time

20 min

Yield

6 servings

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Ingredients

− 6 +

• 6egg yolks
• 50 gcornflour
• 1vanilla pod
• 0.5unwaxed lemon, zest only
• 750 mlmilk, 1.5% fat
• 50 gsugar
• 50 gcane sugar for the crust

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Instructions

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1. Wash and dry the half lemon and finely grate its yellow zest. Split the vanilla pod and scrape out the seeds. Set out six heatproof dessert dishes holding about 180–200 ml each.
2. Mix the cornflour with 200 ml cold milk until smooth. Whisk the egg yolks and 50 g sugar in a bowl, then whisk in the cornflour mixture.
3. Heat the remaining 550 ml milk with the lemon zest, vanilla seeds and empty pod until steaming. Remove from the heat and discard the pod. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return everything to the saucepan. Heat gently over low to medium heat, stirring constantly, until thick and smooth. Do not let it boil vigorously. Divide between the six dishes.
5. Leave to cool for about 30 minutes, then cover and refrigerate for at least 2 hours until completely cold.
6. Just before serving, divide the 50 g cane sugar evenly over the custards. Caramelise with a kitchen blowtorch until golden. Let the crust set briefly and serve straightaway.

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5.0 out of 5 · 1 rating

Nutrition per serving

Calories

212 kcal

Protein

7.1 g

Carbohydrates

31.3 g

Sugar

23 g

Fat

6.4 g

Saturated fat

2.9 g

Fibre

0.1 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace