Crema catalana

 🇪🇸 Crema Catalana — the Silkier Spanish Cousin of Crème Brûlée

If France has crème brûlée, Spain fires back with crema catalana — lighter, brighter, citrus-perfumed and irresistibly crackable. Born in Catalonia and traditionally served on St. Joseph’s Day, this dessert is now a year-round classic in tapas bars across Spain.

🕰️ A Sweet Legend from the Monks

According to Catalan legend, this dessert was invented by naughty monks who accidentally overcooked flan. Panicking as the bishop arrived, they covered it with burnt sugar to hide the mistake. He cracked the top and exclaimed “crema!” — and a classic was born.

⭐ Why You’ll Love This Dessert

Lighter than crème brûlée

No cream needed — only milk

Scented with lemon zest & cinnamon

Ready ahead of time, perfect for guests

That crack on top is perfection

🛒 Ingredients (serves 4)

500 ml whole milk

4 egg yolks

80 g sugar (plus extra for caramel crust)

20 g cornstarch

Zest of 1 organic lemon (no white pith)

1 small cinnamon stick

👨‍🍳 Method

1. Infuse the flavour

Warm the milk gently with lemon zest + cinnamon. Let it infuse 5 min off heat. Remove both.

2. Whisk the base

Whisk egg yolks, sugar and cornstarch until pale and smooth.

3. Thicken

Slowly add the warm milk while whisking. Return to low heat and stir constantly until it turns into a silky custard. Do not let it boil.

4. Chill

Pour into ramekins. Cool down, then refrigerate minimum 2 hours.

5. 🔥 The famous sugar crust

Sprinkle a thin layer of sugar. Caramelise with a blowtorch or under an extremely hot grill until ultra crisp.

🍾 Serving & Pairing

Serve ice-cold custard with warm caramel top.

Perfect with:

🥂 a dry Cava

🍇 sweet Moscatel

☕️ or just a strong espresso