Catalan Cream Custard with Caramelized Sugar Top

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A classic Catalan dessert often called Spain's answer to crème brûlée, this silky baked custard is gently infused with lemon peel and cinnamon, then chilled before being crowned with a shatteringly crisp layer of torched sugar. It is traditionally served on St. Joseph's Day and shines as a light, aromatic finish to any meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 10 gFat
• 4 gSaturated Fat
• 39 gCarbs
• 0 gFiber
• 32 gSugar
• 7 gProtein
• 65 mgSodium
• 190 mgPotassium
• 180 mgCalcium
• 0.5 mgIron
• 1 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the Custard

• 500 ml (2 cups) whole milk
• 4 large egg yolks
• 80 g (1/3 cup plus 1 tablespoon) granulated sugar
• 20 g (2 tablespoons) cornstarch
• 1 cinnamon stick
• 1 wide strip lemon peel (yellow part only)
• 1/2 teaspoon vanilla extract
• Pinch of fine sea salt

For the Caramel Topping

• 4 to 6 tablespoons superfine or granulated sugar, divided
• 1/4 teaspoon ground cinnamon, for dusting (optional)

Directions

1. In a medium saucepan, combine the milk, cinnamon stick, and lemon peel. Heat over medium-low until small bubbles form around the edges, then remove from heat, cover, and let steep for 10 minutes to infuse the flavors.
2. In a heatproof bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale and slightly thickened, about 1 minute. Discard the cinnamon stick and lemon peel from the milk.
3. Slowly pour the warm milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Pour the combined mixture back into the saucepan and return to medium-low heat.
4. Cook, whisking constantly and scraping the bottom and corners, until the custard thickens enough to coat the back of a spoon and leaves a clear trail when you draw a finger through it, about 6 to 8 minutes. Do not let it boil. Stir in the vanilla extract.
5. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl, then divide evenly among four shallow 150 ml ramekins. Tap gently on the counter to release any air bubbles.
6. Cover each ramekin with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or until completely chilled and set.
7. Just before serving, blot the surface of each custard gently with a paper towel to remove any condensation. Sprinkle 1 to 1 1/2 tablespoons of sugar evenly over the top of each ramekin, tilting to spread it to the edges.
8. Caramelize the sugar using a kitchen torch, sweeping the flame continuously until the sugar melts, bubbles, and turns a deep amber. Let the caramel harden for 1 minute, dust with a pinch of cinnamon if desired, and serve immediately.

Cook’s Notes

• A kitchen torch gives the most even, restaurant-style crust; if you do not have one, place the sugared ramekins on the top rack under a preheated broiler 10 cm from the heat for 4 to 6 minutes, watching carefully to prevent burning.
• For the smoothest custard, strain it twice through a fine-mesh sieve and stir gently as it cools to discourage a film from forming.
• Whole milk is traditional and gives a delicate, light texture, but you can substitute up to half with heavy cream for an even richer result.
• The custard must be fully chilled before torching so the hot sugar sets into a crisp shell rather than melting into the soft pudding beneath.
• Leftover custard (without the sugar top) keeps in the refrigerator, covered, for up to 2 days; add the caramelized topping only at the moment of serving.

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