Crema Catalana

A smooth custard infused with citrus and cinnamon, topped with a thin layer of burnt sugar that cracks under the spoon. The texture is silky, offering a sharp thermal contrast between the cold cream and the hot caramel.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 304
• Protein: 11 g
• Carbs: 44 g
• Fat: 9 g

Ingredients

• 500 ml Whole milk ( liquid )
• 4 piece Egg ( yolks only )
• 120 g White sugar ( for the custard + for caramelizing )
• 20 g Corn starch ( sifted )
• 1 piece Cinnamon stick ( whole )
• 0.5 piece Citrus limon (L.) Burm. f. ( zest removed in strips )
• 0.5 piece Citrus sinensis (L.) Osbeck ( zest removed in strips )

Instructions

1. Infusing the milk

   In a saucepan, heat the whole milk with the cinnamon stick and the lemon and orange zests. At the first boil, remove from heat and let infuse for 10 minutes to allow the flavors to develop.

2. Whisking the yolks

   Vigorously whisk the egg yolks with the white sugar until the mixture turns pale. Add the cornstarch and whisk until smooth and lump-free.

3. Thickening and cooking

   Strain the infused milk and gradually pour it over the egg mixture while whisking. Return everything to the saucepan over low heat. Stir constantly with a spatula until the custard thickens and coats the back of a spoon.

4. Chilling

   Pour the custard into individual ramekins. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let cool, then refrigerate for at least 3 hours.

5. Caramelizing

   Just before serving, sprinkle a thin layer of white sugar over each ramekin. Burn with a kitchen torch until the sugar melts and turns into an amber, glass-like crust.

Chef's tips

• Never boil the custard once the yolks are added, or it might curdle.
• Caramelize the sugar at the very last second: fridge humidity softens the crust within minutes.
• Use full-fat whole milk to achieve that characteristic richness.

Storage

Keeps for 48 hours in the refrigerator, without the caramelized sugar.