Homemade Crema Catalana recipe

What is Crema Catalana, also known as crema quemada (burnt cream) or Spanish custard?

Crema catalana (also known as burnt cream or Spanish custard) is a traditional dessert that every homemade recipe book should contain. The recipe is simple, quick to prepare and boasts an unmistakeable flavour that delights anyone with a sweet tooth. However, it does require a little patience since, once it’s been made, it’s important to set it aside to take on the right texture.

But what exactly is Crema Catalana? We could say it's a type of confectioner’s cream or custard, flavoured with citrus and cinnamon, and topped with a characteristic crust of caramelised sugar which is burnt just before serving. This combination between the creamy interior and crunchy top layer makes it a hard-to-resist delicacy.

According to an ancient legend, its origin dates back to a culinary mishap at a convent. A group of nuns were making a flan to entertain a Bishop who had come to visit, but the mixture didn’t set as they expected and, in an attempt to save the dessert, they caramelised the top and served it anyway. Although there is no conclusive historic evidence to support this anecdote, we do know that this dessert has been documented in Medieval Catalan recipe books since the 14th century, making it one of the oldest custard-style desserts in Europe.

As if that wasn’t enough, Crema Catalana can be served by itself or with whipped cream, wafers or a piece of sponge, making it a truly versatile option.

Crema Catalana ingredients

The ingredients for Crema Catalana are as follows, take note!

• 1 l  whole milk
• 8 egg yolks
• 100 g sugar
• 20 g of cornflour
• 1 cinnamon stick
• lemon zest to taste
• orange zest to taste
• sugar to caramelise to taste
   

How to make traditional Crema Catalana 

If you are wondering how to make Crema Catalana, here’s the traditional recipe:

1. Firstly, separate the egg yolks from the whites and set the whites aside for another recipe.
2. In a saucepan, heat the milk, cinnamon and lemon and orange zest.
3. Meanwhile, mix the sugar in a bowl with the cornflour and add the whisked egg yolks.
4. Sieve the mixture and gradually add the hot milk, stirring constantly with a whisk.
5. Cook on a medium heat, constantly stirring until the mixture thickens slightly.
6. Pour the mixture into individual ramekins and leave to cool without covering.
7. Just before serving, sprinkle the sugar on top and burn with a kitchen blow torch to create the characteristic crunchy crust on top, one of the features of this tasty recipe. Interestingly, this layer was traditionally burnt using a more rudimentary tool: a red hot iron disc.

Differences between Crema Catalana and crème brûlée

One of the most common questions is whether crème brûlée is the same as Crema Catalana. Although they make look similar at first glance, there are notable differences. Firstly, Crema Catalana comes from Catalonia, while crème brûlée comes from France. Plus, Crema Catalana is made with milk and scented with citrus fruits and cinnamon, while the French dessert uses cream and vanilla. Finally, because of its composition, crème brûlée is more dense and unctuous.

Whether you love classic desserts or are starting out in the world of cooking, Crema Catalana is a must-have recipe, not just for its flavour and texture, but also for its history and tradition. Make it for yourself and amaze everyone with this sweet dessert that never goes out of fashion!