This blog post was originally posted on January 30, 2015, and was updated on October 14, 2017.
Crema Catalana, Europe’s lesser-known custard dessert, is one of our favorites in all of Spain, and we’re here to make sure it gets the credit it deserves!
Traveling around Europe, you might find that many countries claim to have invented the same thing. It’s always an age-old dispute that, despite having some evidence favoring one country over the other, still remains a hot topic of conversation.
Take crema catalana for example, the delicious Catalan custard dessert, and its French counterpart, creme brûlée. To this day, people still debate about who came up with it first!
However, no matter what people say, crema catalana is the oldest custard dessert in Europe, as historians have found recipes dating back to 14th-century in Catalan cookbooks. While creme brûlée didn’t make an appearance until the 17th century. It’s pretty clear proof if you ask us.
But we didn’t come here to debate about history. We came here to talk about how good crema catalana is. Refreshing citrus-infused creaminess with a hint of cinnamon and that crunchy layer of burned sugar—it’s a classic Catalan dessert that we absolutely couldn’t live without. Now you can learn how to make it with this authentic crema catalana recipe!
Crema Catalana Recipe
Recipe Type: Dessert
- 1 liter of whole milk
- 200 grams of sugar
- 25 grams of cornstarch
- 7 egg yolks
- Zest of half an orange
- Zest of half a lemon
- 1 cinnamon stick
- Whisk the egg yolks and cornstarch in a bowl with a bit of cold milk.
- Put the milk, sugar, cinnamon, lemon zest and orange zest in a saucepan and gently bring to a boil.
- After three minutes, add the egg yolk mixture.
- Pass through a sieve and return to the pan.
- Over medium heat, stir constantly until the mixture begins to thicken, about 7 minutes, and then remove from heat.
- Pour into individual ramekins and allow to cool before placing them in the refrigerator.
- When ready to serve, sprinkle each ramekin with 1 tablespoon of sugar and caramelize using a blowtorch. Alternatively, place the ramekins under a gas grill and allow them to brown. Wait for the sugar to harden and serve immediately.