Crema Catalana (Catalan Custard with Caramelised Sugar)
Why this recipe works
- Smooth set custard: Egg yolks and cornflour thicken the milk into a glossy custard that sets cleanly once chilled.
- Crisp sugar crust: Caramelising the sugar just before serving gives a brittle top that contrasts with the cool custard underneath.
- Gentle aromatic flavour: Infusing the milk with cinnamon and citrus gives the custard depth without making it heavy.
Get the most out of this recipe
Timing notes
- Chill until fully set: The custards need to be completely cold before topping, so allow enough time for chilling rather than relying on the active cooking time alone.
- Caramelise at the last moment: Torch the sugar shortly before serving; the crisp crust softens if it sits in the fridge.
Texture tips
- Keep the heat gentle: Cook the custard over medium-low heat and whisk continuously for a smooth, glossy finish.
- Temper the eggs slowly: Add the hot infused milk gradually while whisking so the yolks warm evenly instead of scrambling.
- Use an even sugar layer: A fine, level coating of sugar caramelises more evenly and sets into a thinner, crisper crust.
Authenticity notes
- Catalan-style custard: Crema Catalana is typically flavoured with cinnamon and citrus, giving it a lighter aromatic profile than richer cream-based custards.
- Set on the hob: Unlike baked custards, this version is thickened in a saucepan, then chilled before the sugar topping is caramelised.
Make-ahead tips
- Make the custards in advance: The custard bases can be prepared and chilled up to 2 days ahead, covered in the fridge.
- Finish only before serving: Add and caramelise the sugar after chilling, not before storage, to keep the topping crisp.
Equipment you'll need
Ingredients
Instructions
- Put the whole milk in a saucepan with the cinnamon sticks, dried lemon zest and dried orange zest. Warm over a low heat until steaming, then remove from the heat, stir in the vanilla extract, cover and leave to infuse for 15 minutes.
- Whisk the egg yolk and 100 g of the caster sugar in a mixing bowl until slightly paler. Whisk in the cornflour until smooth and lump-free.
- Rewarm the infused milk until hot but not boiling. Strain it into a jug or bowl, then slowly whisk it into the egg mixture to temper.
- Return the mixture to the saucepan and cook over a medium-low heat, whisking constantly, until thickened and glossy. Keep it just below a boil and cook for 1 minute once it starts to bubble, then remove from the heat.
- Divide the custard between 4 shallow ramekins and leave to cool for 20 minutes. Chill until fully cold and set, at least 90 minutes.
- Just before serving, sprinkle the remaining 40 g caster sugar evenly over the tops. Caramelise with a kitchen blowtorch until deep amber and glassy, then leave for 2 minutes for the crust to harden.
Recipe notes
Tips
- Keep the heat moderate when thickening the custard and whisk constantly so it does not catch on the base of the pan.
- For the thinnest, crispest crust, use a shallow ramekin and spread the caster sugar in an even, fine layer before caramelising.
- Food safety: this dessert contains egg yolk; serve it well chilled and avoid serving to anyone who should not eat undercooked eggs.
Substitutions
- Replace Vanilla extract with vanilla bean for a more traditional flavour.
- Replace Caster sugar with granulated sugar for the caramelised topping if you prefer a slightly thicker, crunchier crust.
Storage
- Refrigerate up to 2 days
- Keep the custards covered in the fridge for up to 2 days, but caramelise the sugar only just before serving. If the tops have been caramelised, the crust will soften in the fridge; re-caramelise with a fresh sprinkle of sugar.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 55min (25min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Eggs Milk
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