Spanish Crema de Catalan is known as the Catalan Crème brulee, this custard version has a citrus twist. It is pretty easy to make you just need to watch it closely. Spanish Crema de Catalan is believed to be Europe’s oldest custard dessert. When it says stir constantly, you really need to. You can brulee the top with either a torch or in the broiler.
Spanish crema de catalan was the perfect ending to our Spanish international cuisine meal. All sorts of citrus are grown in Spain in their wonderful Mediterranean climate, especially in the Andalusian region. One of my favorite things to do is go to a local market to see what is available.
One of my first memories of visiting Spain was having lunch in Seville in a little square where oranges were literally falling off the trees. The “Seville oranges” however were not the edible kind you would want to eat they are extremely bitter. They are an emblem of the city of Seville and a fragrant and beautiful site in spring.
If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.
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Spanish Crema de Catalan
A delicious creamy custard with a citrusy twist similar to creme brulee
- 3 Eggs Separated using only the yolks
- ½ cup sugar
- 2 cups milk
- 2 Tablespoons cornstarch
- 1/2 lemon zest
- ½ cinnamon stick
- In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.
- Add in just 1 ½ cups of milk and stir to thoroughly combine.
- Add in the lemon zest and cinnamon stick.
- Heat the mixture over medium high heat, stirring occasionally
- Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.
- Start slowly adding in the cornstarch mixture, stirring constantly
- Bring to a slow boil while stirring and right when the first bubble appears, set it aside.
- Ladle the custard into individual ramekins and let cool.
- Sprinkle the top with sugar and Brulee the top with either a blow torch or put in the broiler until the top is scorched.