QiMeal
Crema Catalana
Crema Catalana · ready in 2 h 45 min · 8 servings · 271 kcal per serving · medium · 7 ingredients
Crema Catalana is a Catalan stovetop custard scented with lemon and cinnamon, finished with a crackling caramel top just before serving.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 2 h 45 min
- Serves
- 8
- kcal
- 271
- Difficulty
- medium
Ingredients · 8 servings
- 1000 mlMilk
- 8Egg yolk
- 1Cinnamon, stick
- 6 gLemon zest, wide strip
- 160 gSugar, for custard
- 30 gFlour, sifted
- 80 gSugar, for caramel top
Equipment
stovetop, refrigerator, kitchen torch, ramekin, saucepan, whisk, mixing bowl, sieve, lid, spoon, ladle, thermometer
Instructions
- Mise En Place
Gather the milk, egg yolks, cinnamon, lemon zest, sugar, flour, plus 8 ramekins, a saucepan, whisk, bowl, sieve, and torch. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Infuse Milk
Heat the milk with cinnamon and lemon zest over medium heat until steaming, then cover off the heat for 15 minutes to perfume it. · 20 min
What to look for: The milk steams gently and smells of lemon and cinnamon.
- Whisk Yolks
Whisk the egg yolks with 160 g sugar until pale, then whisk in the flour until the mixture is smooth and thick. · 5 min
What to look for: The yolk mixture looks lighter in color and falls in ribbons.
- Temper Custard
Pour the warm infused milk through a sieve into the yolks in a thin stream while whisking constantly to prevent scrambling. · 4 min
What to look for: The mixture is smooth, pale, and free of cinnamon or lemon pieces.
- Cook Custard
Cook the custard over low heat, stirring constantly, until it reaches 82°C / 180°F and coats the spoon with a thick layer. · 8 min
What to look for: The custard is glossy and leaves a clear line on the back of a spoon.
- Fill Ramekins
Strain the custard into 8 ramekins, tap gently to level the tops, and cool until the surface no longer steams. · 10 min
What to look for: Each ramekin has an even, smooth custard surface.
- Chill Custards
Chill the ramekins uncovered until set, then cover them once cold to keep the custard surface clean. · 2 h
What to look for: The custard jiggles softly but holds its shape when moved.
- Caramelize Sugar
Sprinkle 80 g sugar evenly over the cold custards, then caramelize with a kitchen torch until the tops are glassy amber. · 8 min
What to look for: The sugar melts into a thin amber crust without burning black.
- Serve Custards
Serve the custards right away while the caramel is crisp and the cream beneath is cool and silky. · 2 min
What to look for: The caramel cracks cleanly under a spoon.
Nutrition (per serving)
| kcal | 271 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 40 g |
| of which sugars | 37 g |
| Fat | 9 g |
| of which saturated | 4 g |
| Fibre | 0 g |
| Sodium | 64 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
- Keep chilled and caramelize only before serving. Reheating will split the custard and soften the caramel.
Ingredient substitutions
Milk
- Low fat milk: The custard will be lighter and slightly less rich.
Egg yolk
- Whole egg: Use only if needed, as the custard will set firmer and taste less rich.
Cinnamon
- Ground cinnamon: Use a small amount and strain well for a smoother custard.
Lemon zest
- Lemon peel: Avoid the white pith so the infusion stays fragrant rather than bitter.
Sugar
- Caster sugar: It dissolves quickly and keeps the custard smooth.
Flour
- Egg yolk: Extra yolk can help thicken, though the texture becomes richer and less traditional.
