Spanish Crema Catalana - Traditional Spanish Recipe

Spanish Crema Catalana - Recipe by Albert Bevia @ Spain on a Fork

When it comes to desserts Spain has a huge selection to choose from, but Crema Catalana has to be one of the most famous, along with Flan and Turron de Alicante. Crema Catalana is very similar to Crème Brûlée and originates from the French bordering region of Catalunya. This Homemade Spanish Crema Catalana Recipe is super easy to makecccc and will bring these beautiful Spanish flavors into your kitchen. We are talking very basic everyday ingredients to make this beautiful dessert. To achieve the classic burnt sugar on top you will need a Kitchen Torch, this is a great tool to have in any kitchen, as you can use it so many different recipes. I specially like to use it to quickly roast vegetables ???? .


  • 2 1/2 cups organic milk
  • 1 vanilla bean
  • 1 cinnamon stick
  • 8 lemon peels
  • 5 large organic egg yolks
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • extra sugar to coat

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  1. Add 2 cups of organic milk into a sauce pan along with 8 lemon peels, 1 cinnamon stick, 1 vanilla bean split in half and 2 tablespoons of sugar, heat it with a medium heat and mix everything together, once it comes to a light boil turn off the heat and let the milk infuse
  2. Crack 5 large organic eggs and seperate the egg yolks from the egg whites (discard the egg whites), add 2 tablespoons of white sugar to the 5 egg yolks and whisk together, in a seperate bowl add 1/2 cup of cold organic milk along with 1 tablespoon of cornstarch and whisk together, add the cold milk mixture into the egg yolk mixture and whisk together until well combined
  3. Using a sieve add the infused milk into the egg mixture and whisk together until well incorporated, add the mixture back into the sauce pan and heat it with a medium heat, whisk the mixture continuously without stopping until you form a thick cream (between 9-10 minutes), turn off the heat and continue to whisk for another 30 seconds
  4. Transfer the mixture into 4 individual ramekins, after 20 minutes cover them with seran wrap and add to the fridge for at least 4 hours to let all the flavors develop and let the cream settle in
  5. To serve the Crema Catalanas, add 1 tablespoon of sugar on top of each one and using a kitchen torch burn the sugar until it has a deep golden color
  6. Enjoy!

Notes: So in all honesty, what is the difference between Crema Catalana and Crème Brûlée? Both are very similar, in-fact you could consider them cousins. Crème Brûlée is made with heavy whipping cream and is made in the oven, while Crema Catalana uses no heavy whipping cream and it´s made on the stove top. Crème Brûlée is thicker and heavier, while Crema Catalana is not as heavy and has a lighter texture. Either way you slice it, both are amazing desserts. Watch the video above on How to Make Homemade Spanish Crema Catalana Recipe or check out the recipe card below, which you can print. Salud!