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Crema Catalana (Catalan Custard)

A Catalan custard infused with cinnamon and citrus, finished with a crisp caramelized sugar top.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Crema Catalana (Catalan Custard)

2 hr 30 mintotal

30 min hands-on2 hr hands-off

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 2 hours chilling time.

Method

  1. Warm the milk with the cinnamon, orange peel, and lemon peel until steaming. Turn off the heat and let it infuse briefly.

  2. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.

  3. Strain the warm milk, then slowly whisk it into the egg mixture so the yolks do not scramble.

  4. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens into a smooth custard.

  5. Pour into small dishes and chill until set. Before serving, sprinkle the reserved sugar on top and caramelize until crisp.

How to tell it's done

The custard should be smooth and softly set, with a thin crisp caramel layer on top.

Getting it right

Tip

Cook the custard on low heat and keep stirring; high heat can curdle the egg yolks.

What to serve it with

Serve chilled with the sugar top freshly caramelized for the best contrast.

Common mistakes

The custard scrambles into lumps.
Temper properly — pour the warm milk into the yolks in a thin stream while whisking, not the other way round. Then keep the heat low and never stop stirring once it is back in the pan.
The sugar topping will not go crisp.
Chill the custard until it is properly cold and set, and pat the surface dry before the sugar goes on. Sugar on a warm or wet custard dissolves into syrup instead of caramelising.

Substitutions

  • Use Cinnamon Powder only if Cinnamon sticks are unavailable, but strain carefully for a smoother custard.
  • Use only the colored peel of Orange and Lemon; the white pith can make the custard bitter.
  • Do not replace Egg here because the yolks provide the traditional custard body.

Storing and reheating

The custard keeps three days in the fridge covered. Caramelise the top only at the moment of serving — the crust softens within twenty minutes of meeting the cold custard, which is why it is never done in advance.