Classic Crema Catalana with Caramelized Sugar Lid

Why You’ll Love This Recipe

• Classic Catalan flavor: bright citrus and warm cinnamon infused into a silky milk custard.
• All stovetop—no baking or water baths—so it’s simple and reliable for home cooks.
• That satisfying glassy, crackly caramel lid you tap through with a spoon.
• Make-ahead friendly: chill the custards, then brûlée right before serving.

Grocery List

• Produce: 1 lemon, 1 orange
• Dairy: Whole milk (3 cups), 6 large eggs (for yolks)
• Pantry: Granulated sugar, cornstarch, cinnamon stick, fine sea salt, vanilla (optional)

Full Ingredients

Infused Milk

• 3 cups (720 ml) whole milk
• 1 wide strip lemon peel (avoid white pith)
• 1 wide strip orange peel (avoid white pith)
• 1 cinnamon stick (3 in / 7.5 cm)
• Optional: 1/2 vanilla bean, split and scraped (or 1 tsp pure vanilla extract added in Step 4, off heat)

Custard Base

• 6 large egg yolks (about 108 g)
• 2/3 cup (135 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 1/8 tsp fine sea salt

To Finish

• 12 tsp (48 g) granulated sugar for brûlée topping (about 2 tsp per dish)
• Optional: tiny pinch of flaky sea salt per dish

Step-by-Step Instructions

Step 1: Set up dishes and infuse the milk

Arrange six shallow ramekins or small ceramic cazuelas (4–5 inches wide) on a tray. In a medium heavy saucepan, combine milk, lemon peel, orange peel, and cinnamon stick. Heat over medium until the milk is steaming and small bubbles appear around the edges (about 180°F/82°C), 3–5 minutes. Remove from heat, cover, and let steep 15 minutes to extract the citrus oils and cinnamon.

Step 2: Whisk the yolk mixture

In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until thick, smooth, and a shade lighter (about 1 minute). This dissolves the sugar and disperses the starch so the custard thickens evenly.

Step 3: Temper the yolks

Uncover the milk, remove and discard the peels and cinnamon stick. Briefly rewarm the milk until just steaming. While whisking constantly, slowly drizzle about half the hot milk into the yolk mixture to temper (this prevents curdling). Whisk in the remaining milk until fully combined.

Step 4: Cook the custard to silky thick

Return the mixture to the saucepan. Cook over medium-low heat, whisking continuously, scraping the corners of the pot so nothing sticks. The custard will foam slightly, then thicken. Aim for 175–180°F (79–82°C); it should coat the back of a spoon, and a finger swiped through leaves a clean line. This usually takes 3–5 minutes after it starts to thicken. If using vanilla extract, stir it in off the heat.

Step 5: Strain, portion, and chill

Immediately pour the custard through a fine-mesh sieve into a pitcher or liquid measuring cup to remove any tiny lumps. Divide evenly among the six dishes (about 1/2 cup each). Let cool at room temperature 10–15 minutes, then cover each dish (avoid touching the surface, or press plastic wrap directly on the custard if you prefer no skin). Chill until cold and fully set, at least 3 hours or up to 3 days.

Step 6: Caramelize the sugar lid

When ready to serve, blot any condensation from the custards with a paper towel. Sprinkle 2 teaspoons granulated sugar over each dish, tilting to coat in an even, thin layer. Use a kitchen torch to melt the sugar in slow circles until deeply amber with a few darker freckles, 30–60 seconds per dish. Let stand 2–3 minutes for the top to harden.

No torch? Preheat the broiler to high (about 550°F/290°C). Place ramekins on a chilled baking sheet 4–6 inches from the element and broil 2–4 minutes, rotating as needed. Watch closely so the custard doesn’t overheat.

Step 7: Serve

For a classic finish, add a tiny pinch of flaky sea salt on the caramel. Serve immediately so everyone can crack through the glassy top into the cool, citrusy custard beneath.

Pro Tips

• Use wide citrus strips with minimal white pith for bright flavor without bitterness.
• Low and slow wins: keep heat moderate and whisk constantly to avoid scrambled eggs.
• Thermometer = insurance. Pull the custard as it approaches 180°F (82°C) for the silkiest texture.
• Straining is non-negotiable for a perfectly smooth custard.
• For a flawless crackly top, use a thin, even layer of sugar; you can torch once, cool 30 seconds, add a second thin layer, and torch again for extra glassy crunch.

Variations

• Classic-only: Skip vanilla for the most traditional Catalan profile of lemon and cinnamon.
• Orange–Cardamom: Replace the cinnamon stick with 4 lightly crushed green cardamom pods; keep the orange peel, omit lemon.
• Café Crema Catalana: Dissolve 1–2 tsp instant espresso in the hot milk after steeping for a subtle coffee note.

Storage & Make-Ahead

Custards can be made up to 3 days ahead. Keep covered and refrigerated. Caramelize the sugar just before serving for the crispest top. If you must brûlée ahead, the sugar will soften in the fridge; a quick re-torch restores snap. Do not freeze (freezing compromises the set and can weep on thawing).

Nutrition (per serving)

Approximate: 280 calories; 9 g fat; 42 g carbohydrates; 7 g protein; 95 mg sodium. Values will vary based on exact sugar used for topping and dish size.