There are two Portuguese egg custards on this site, Leite Creme (recipe on the site), often mistaken for crème brûlée, and the richer Pudim de Ovos (recipe on the site). Crema catalana is their Spanish cousin, and side by side the family resemblance and the differences are obvious: this one is made on the stovetop, thickened with a little cornstarch, and infused with cinnamon stick and citrus zest instead of vanilla.
That citrus-and-cinnamon infusion is what makes it distinctly Catalan rather than just ‘Spanish crème brûlée’ — you steep the milk with a cinnamon stick and strips of both lemon and orange zest before you ever add the egg yolks, so the custard itself carries that flavor all the way through, not just as a garnish on top. The other giveaway that you’re eating Crema Catalana and not the French version: it’s traditionally made in a saucepan on the stove, no water bath, no oven required.
Cracking the sugar crust with the back of a spoon is the best part. A kitchen torch gives the best result; a broiler works too, but watch it like a hawk.
Crema Catalana Recipe
Ingredients
- 3 cups whole milk
- 1 cinnamon stick
- Zest of 1 lemon, in wide strips
- Zest of 1 orange, in wide strips
- 6 large egg yolks
- 3/4 cup granulated sugar, divided, plus more for the topping
- 3 tablespoons cornstarch
- Pinch of salt
Instructions
- In a saucepan, combine the milk, cinnamon stick, lemon zest, and orange zest. Warm over medium-low heat until steaming but not boiling, then remove from the heat and let steep for 15 minutes. Strain out the cinnamon and zest.
- In a bowl, whisk the egg yolks with 1/2 cup of the sugar until pale. Whisk in the cornstarch and salt until smooth.
- Slowly whisk about 1 cup of the warm strained milk into the yolk mixture to temper it, then pour the tempered yolks back into the saucepan with the remaining milk.
- Cook over low heat, stirring constantly with a wooden spoon, for 6-8 minutes, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
- Divide the custard among 6 shallow ramekins. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
- Just before serving, sprinkle an even, thin layer of granulated sugar over each custard. Caramelize with a kitchen torch, or place under a hot broiler for 1-2 minutes, watching closely, until the sugar is bubbling and deep amber.
- Let the sugar crust set for a minute or two before serving so it stays crisp.
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