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Authentic Recipe of Crema Catalana. Delightful Spanish Traditional Creamy Custard Dessert from Catalonia.

Crema Catalana is a custard dessert with hints of locally sourced citruses and cinnamon, with crystallized sugar on top that originates from Catalonia, Spain.

Things to know about Crema Catalana Recipe

There is a lot of discussion ongoing until this very day regarding the origin of the Crema Catalana, as it is often compared to the French Crème Brûlée. But from what I’ve heard and read online, It has roots that lead to Catalonia from way back. Traditionally, this dessert is served on Saint Joseph’s Day, also Father’s Day in Spain.

The sweet is popular all over Spain and, of course, in its region. It is something they take much pride in. The truth is, it is similar to its French counterpart, but what makes it different is the ingredients used, but pretty much the same cooking method.

An addictive Creamy Custard with hints of citruses and cinnamon. Why don’t we satisfy your curiosity and get those hands working? Grab that apron, and let’s get cooking!

Delightful Spanish Traditional Creamy Custard Dessert from Catalonia. Authentic Recipe of Crema Catalana.

Local Recipe Name with Local Characters: Crema Catalana
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— General Atributes of This Recipe:

Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes


Servings 7 Servings
Calories / Serving 128 kcal


  • 600 ml (20.29 floz) Whole Milk / Full-Fat Milk / Full-Cream Milk
  • 30 grams (1.06 oz) Cornstarch
  • ½ cup White Sugar – Regular Sugar – Granulated Sugar
  • 5 pcs Egg Yolk
  • 1 stick Cinnamon Stick
  • 1 pc Orange Peel
  • 1 pc Lemon Peel
  • White Sugar – Regular Sugar – Granulated Sugar As needed
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  • In a small saucepan, add the milk along with the citrus peels and cinnamon. Slowly bring up to a boil.
  • In a small bowl, dissolve the cornstarch in water. Preferable 1:1 ratio. Stir until dissolved and set aside.
  • While the milk is on its way to a boil, in another bowl, give the egg yolks a good beating with the sugar until it changes in color – pale or light, fluffy yellow. Give the cornstarch mixture a quick stir and add this to the egg mixture and a spoonful of hot milk.
  • Remove the peels and cinnamon from the hot milk and lower the heat.
  • Slowly and gradually add the egg yolk mixture into the milk and stir continuously to avoid the egg from actually cooking and turning out to be scrambled eggs. Do this on a stovetop on low heat, until the mixture thickens.
  • Remove from the heat. In another bowl. Pass the mixture through a sieve to make sure your custard is smooth and silky.
  • Using a ladle, divide and pour the mixture into cazuelas (for the authentic Spanish feel), or ramekins if you don’t have cazuelas.
  • Allow the custard to cool and cover using cling/plastic wrap. Transfer the bowls of custard to the chiller and allow to cool for at least three hours to set.
  • When it is ready, you may now generously add the sugar for melting, spreading it out evenly around the top of the custard. Once done, evenly caramelize the sugar using a kitchen blow torch. This might excite you because it’s the fun part, but be careful because this can burn the sugar easily and you how bad burnt sugar tastes. So enjoy with caution! Serve when ready!

— Specific Atributes of This Recipe:


Calories: 128kcalCarbohydrates: 23gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 35mgPotassium: 136mgFiber: 0.3gSugar: 19gVitamin A: 156IUVitamin C: 0.3mgCalcium: 115mgIron: 0.1mg
Keyword Crema Catalana Recipe, Spanish Traditional Creamy Custard Dessert
Tried this recipe?Let us know how it was!

Cooking tip for making Crema Catalana

Take note of the cooking methods for each component. Overcooking or overboiling something will make you end up cooking another batch. Enjoy every step of the recipe. You will surely enjoy the final product!

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What to serve with Crema Catalana?

Almond puff pastries go well with this delicious dessert. Most recommend enjoying this Crema Catalana with a glass of (sweet wine) Cream Sherry: a blend of Oloroso/Amontadillo. Another wine that is recommended to pair with this is Cava.

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