Recipe

Citrus and Cinnamon Crema Catalana

A smooth stovetop custard infused with citrus peel and cinnamon, chilled in shallow dishes and finished with a thin crackling sugar crust.

Citrus and Cinnamon Crema Catalana
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Ingredients

  • 3 cups (720 ml) whole milk
  • 1 cinnamon stick, about 3 inches long
  • 3 broad strips lemon peel, yellow part only
  • 3 broad strips orange peel, orange part only
  • 6 large egg yolks
  • 1/3 cup plus 1 tablespoon (80 g) granulated sugar for the custard
  • 3 tablespoons (24 g) cornstarch
  • 1 small pinch fine salt
  • 1/2 teaspoon vanilla extract
  • 6 teaspoons (24 g) granulated sugar for the topping, 1 teaspoon per dish

Instructions

  1. Set out the dishes and equipment. Arrange six shallow, heatproof 5- to 6-ounce custard dishes on a tray. Have a fine sieve, whisk and flexible spatula nearby. Separate the eggs while cold, keeping the yolks for this recipe and refrigerating the whites for another use.
  2. Infuse the milk. Put the milk, cinnamon stick and citrus peels in a saucepan. Heat gently until steaming, then remove from the heat and cover for 10 minutes. Avoid including much white pith with the peel, which can make the milk bitter.
  3. Mix the yolk base. Whisk the yolks with the 80 g custard sugar until combined, then whisk in the cornstarch and salt until smooth. Do not leave dry sugar sitting on the yolks without mixing, because concentrated sugar can create firm little lumps.
  4. Temper slowly. Remove the cinnamon and citrus peels from the warm milk. While whisking the yolk mixture constantly, slowly pour in about one-third of the milk. Add the rest gradually, then return everything to the saucepan, scraping in the cornstarch mixture from the bowl.
  5. Thicken with steady stirring. Cook over medium-low heat, stirring constantly across the bottom and corners, until the custard thickens and the first slow bubbles appear. Reduce the heat and keep stirring for about 30–60 seconds. The custard should reach at least 160°F (71°C); do not let it boil violently.
  6. Strain and portion. Remove from the heat, stir in the vanilla and pass through the sieve into a jug. Divide evenly among the six dishes. Straining catches any small egg lumps or pieces of peel and gives the finished dessert a smoother texture.
  7. Cool briefly and refrigerate. Let the dishes stand for about 15 minutes, then refrigerate promptly. Cover once cool, placing food-safe wrap directly on the custard if you want to prevent a skin. Chill for at least 4 hours until fully cold and set.
  8. Caramelize just before serving. Remove any wrap and blot surface moisture gently. Sprinkle each custard evenly with 1 teaspoon topping sugar. On a stable heatproof surface, use a kitchen torch according to its instructions, moving continuously until the sugar melts and turns amber. Keep flame away from flammable items.
  9. Let the crust harden. Wait 1–2 minutes before serving so the sugar forms a crisp shell and is no longer dangerously hot. Serve promptly; a caramel crust softens as it sits against the custard. If you do not have a suitable torch, serve the chilled custard without a crust rather than using unsafe equipment.

This crema catalana pairs a cool, silky custard with a thin layer of caramelized sugar that cracks under a spoon. Strips of lemon and orange peel perfume the milk, while a cinnamon stick adds gentle warmth. The custard cooks on the stovetop, making it different in method from a baked cream custard even though the crisp topping may look familiar.

The key is controlling the heat. Infuse the milk, temper it slowly into the yolks, and stir the combined mixture until it thickens smoothly. Cornstarch helps support the set, but it still needs careful cooking and adequate refrigeration. Use shallow heatproof dishes so each serving gets a pleasant balance of custard and crisp sugar. This is an original home version inspired by the Catalan dessert; a kitchen torch is the intended tool for the final topping.

Heat and texture

A heavy saucepan and a flexible spatula make it easier to reach the corners where custard can catch. If you see small lumps, remove the pan from the heat, whisk and strain. Severely scrambled custard will not return to a completely silky texture.

Make-ahead storage

Keep the covered custards refrigerated at 40°F (4°C) or below and use within 2 days. Add and caramelize the topping only when ready to serve. Do not freeze; thawing can separate the custard and spoil the texture.

Equipment and alternatives

Use dishes and a work surface appropriate for a kitchen torch, and follow the appliance instructions. Ordinary glass may crack under concentrated heat. This recipe has not been timed for a broiler; the safe fallback is the chilled custard without caramelized sugar.

Frequently asked questions

Why is my custard still runny?

It may not have been heated enough for the starch to thicken, or it may need the full chilling time. Use the measured cornstarch and look for the first slow bubbles while stirring; do not rely on time alone.

Can I caramelize the tops the night before?

It is better to wait. The sugar absorbs moisture from the custard and loses its crispness. Prepare the custards ahead, then add the thin sugar layer immediately before serving.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Approximate estimate includes whole milk, six egg yolks, all custard sugar and the measured sugar crust. The discarded citrus peel and cinnamon stick contribute negligible amounts and are not counted as eaten.

Allergen information: Milk; Egg. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Creme catalane.jpg by Popo le Chien. CC0 1.0. Original photograph included without alteration; filename changed for organization. This is not a photograph of a test cook of this recipe. The source describes lime and cinnamon; this newly written variation uses lemon and orange peel.

Per serving

Nutrition facts

Serving size: 1 of 6 custard dishes with 1 teaspoon caramelized sugar topping (estimated nutrition)

Calories
210
Total fat
9 g
Saturated fat
4 g
Cholesterol
195 mg
Sodium
70 mg
Total carbohydrate
27 g
Dietary fiber
0 g
Total sugars
23 g
Protein
6 g

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