Silky Spanish Crema Catalana With a Crisp Caramel Top

Crema catalana is like creme brulee but the custard itself gets citrus and cinnamon, and the caramel goes on top. I torch the sugar just before serving so it stays crisp.

This recipe for Spanish Crema Catalana is straightforward and allows for a deliciously smooth custard infused with citrus zest and cinnamon. It’s a perfect dessert for special occasions or a sweet ending to any meal.

Delicious Crema Catalana with Caramelized Sugar

This Crema Catalana recipe yields a silky custard that is baked slowly and then chilled before being topped with a layer of caramelized sugar that is torched or broiled to create a satisfying crunch. The preparation takes about 1 hour and serves 4.

Ingredients

2 cups whole milk
1 cinnamon stick
Zest of 1 lemon
Zest of 1 orange
4 egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt
Additional sugar for caramelizing on top

Instructions

Heat the Milk: In a saucepan, combine the whole milk, cinnamon stick, lemon zest, and orange zest. Heat over medium until just about to boil, then remove from heat and let steep for 15 minutes.
Whisk the Egg Yolks: In a bowl, whisk together the egg yolks, granulated sugar, cornstarch, vanilla extract, and salt until smooth and well combined.
Combine Mixtures: Remove the cinnamon stick from the milk mixture. Gradually pour the infused milk into the egg yolk mixture while whisking continuously to temper the eggs.

Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Do not let it boil.
Cool: Pour the custard into individual ramekins and let it cool at room temperature. Cover them with plastic wrap and refrigerate for at least 4 hours or overnight.
Caramelize the Top: Once chilled, sprinkle a thin layer of sugar over the custard. Use a kitchen torch to caramelize the sugar until it forms a crispy shell. Alternatively, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.