Crema Catalana

Description

Crema Catalana is Catalonia’s most iconic dessert — a silky citrus- and cinnamon-infused custard topped with a thin, crunchy layer of caramelized sugar. It’s lighter than French crème brûlée and traditionally eaten on Saint Joseph’s Day, but enjoyed year-round.

---

Recipe

1. Infuse the milk

In a saucepan, combine the milk with the lemon peel and cinnamon stick.
Heat gently until just before boiling, then turn off the heat.
Let it infuse for 5 minutes, then remove the peel and cinnamon.

2. Make the custard base

In a bowl, whisk the egg yolks with the sugar until pale.
Add the cornstarch and whisk until smooth.

3. Combine and thicken

Slowly pour the warm milk into the yolk mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens (about 3–5 minutes).
Do not let it boil.

4. Chill

Pour the custard into shallow ramekins or clay dishes.
Let cool to room temperature, then refrigerate for at least 1 hour.

5. Caramelize the top

Just before serving, sprinkle a thin, even layer of sugar over each custard.
Caramelize using a kitchen torch or by placing under a very hot broiler until the sugar melts and forms a crisp crust.

6. Serve

Allow the caramel to harden for 1–2 minutes, then enjoy the contrast between the crunchy top and creamy custard.