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Spanish Crema Catalana
Prep Time
5 mins
Cook Time
15 mins
Resting time
3 hrs
Total Time
20 mins
Crema Catalana is a Spanish traditional dessert often served during the Saint Joseph festivities. It is like a créme brûlée with a Spanish touch.
Course: Dessert
Cuisine: Spanish
Keyword: spanish crema catalana
Servings: 4 people
  • 500 ml of milk
  • 1 orange peel
  • 1 lemon peel
  • 1 cinnamon stick
  • 4 egg yolks
  • 1 tbsp cornstarch (15 gr)
  • ½ cup sugar (70 gr)
  • 2 tbsp sugar for the caramel
  1. In a big pot, heat the milk over medium heat. Add the cinnamon stick and the orange and lemon peel. Let it simmer until it starts to boil and then take it out of the stove. Strain the milk to remove the peel and the cinnamon stick.
  2. In a bowl, mix the cornstarch, sugar and egg yolks. Slowly pour the milk and mix well.
  3. Take the mix to the stove over low heat. Stir constantly for 5 minutes. You will start to notice that it thickens slowly. In this part you have to keep stirring, otherwise lumps can appear and some cream might burn at the bottom. Cook until you get a thick consistency like in the pictures above.
  4. Serve the cream into the ramekins and take it to the fridge for at least 3 hours.
  5. Cover the cream with ½ tbsp of sugar per ramekin and melt it with the help of a cooking torch (or with the spoon trick). Melt until you get a brown caramel. Let it chill and serve.