Crema Catalana

Crema catalana is Catalonia’s answer to crème brûlée — a silky custard scented with lemon zest and cinnamon, thickened with cornstarch, and finished with a crackling layer of burnt sugar. It predates the French crème brûlée by centuries, with recipes recorded as early as the 14th century, and it is the traditional dessert of Sant Jordi and family Sundays across Catalonia. The sugar crust is traditionally branded with a hot iron rather than a torch.

Why this recipe works: Unlike crème brûlée, which is baked, crema catalana is a stovetop custard: milk infused with lemon zest and cinnamon is thickened with egg yolks and cornstarch into a silky cream, then chilled until set. The cornstarch gives it a firmer, more spoonable texture. The sugar crust is caramelized just before serving — traditionally with a red-hot iron, though a torch or broiler works beautifully.

Key ingredients

• Whole milk: the base — no cream needed.
• Lemon zest and a cinnamon stick: the signature infusion.
• Egg yolks and sugar: the custard.
• Cornstarch: the thickener.
• Brown sugar: for the caramelized crust.

Tips for the perfect crema catalana

Infuse the milk with the lemon zest and cinnamon over low heat for 10 minutes, then strain. Whisk the yolks with the sugar and cornstarch, then temper with the warm milk slowly, whisking constantly. Return to the stove and cook over medium heat, stirring, until the cream thickens — about 5 minutes. Pour into shallow ramekins and chill for at least 4 hours. Sprinkle a thin layer of brown sugar and caramelize with a torch (or a very hot broiler) just before serving.

Variations and storage

Add a splash of orange blossom water or a pinch of nutmeg. Un-caramelized crema catalana keeps 3 days in the fridge, covered — caramelize only what you serve.

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