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Loading...This classic Catalan cream is Spain's beloved answer to crème brûlée, featuring a silky egg-yolk custard infused with lemon peel and cinnamon, finished with a paper-thin caramelized sugar crust. Traditionally served on Saint Joseph's Day in Catalonia, this elegant dessert comes together with simple pantry staples but rewards with deeply aromatic, comforting flavor.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 ramekins
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 12 gFat
- 5 gSaturated Fat
- 38 gCarbs
- 0 gFiber
- 32 gSugar
- 7 gProtein
- 55 mgSodium
- 180 mgPotassium
- 180 mgCalcium
- 1 mgIron
- 1 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the custard
- 2 cups (500 ml) whole milk
- 1 wide strip lemon peel (yellow part only, no pith)
- 1 small cinnamon stick
- 5 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons cornstarch
- Pinch of fine sea salt
For the caramelized topping
- 1/3 cup (65 g) granulated sugar, divided (about 1 tablespoon per ramekin)
- 1/4 teaspoon ground cinnamon, plus extra for dusting
- 1 wide strip lemon peel, thinly sliced for garnish (optional)
- Pinch of fine sea salt
- 1 teaspoon water, to help the sugar spread evenly (optional)
Directions
- Warm the milk with the lemon peel and cinnamon stick in a small saucepan over medium-low heat until small bubbles form around the edge, about 4 minutes; remove from heat, cover, and let infuse for 10 minutes.
- In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale and slightly thickened, about 1 minute.
- Remove the lemon peel and cinnamon stick from the milk. Slowly pour about one-third of the warm milk into the yolk mixture while whisking constantly to temper, then whisk in the remaining milk until completely smooth.
- Return the mixture to the saucepan and cook over medium-low heat, whisking constantly and scraping the bottom and corners, until it thickens to a pudding-like consistency and a few gentle bubbles break the surface, about 4 to 5 minutes; do not let it boil.
- Immediately strain the custard through a fine-mesh sieve into a large measuring cup, then divide evenly among four 6-ounce shallow ceramic ramekins.
- Let cool to room temperature, then cover and refrigerate for at least 3 hours, or up to 2 days, until thoroughly chilled and firmly set.
- Just before serving, blot the surface of each custard gently with a paper towel to remove any condensation, then sprinkle about 1 tablespoon of sugar in an even layer over each, tilting to cover the surface completely.
- Caramelize the sugar using a kitchen torch, sweeping the flame in slow circles 3 to 4 inches above the surface until the sugar melts and turns deep amber and bubbling, about 1 to 2 minutes per ramekin; let the crust harden for 2 to 3 minutes.
- Dust lightly with ground cinnamon, garnish with a thin slice of lemon peel if using, and serve immediately while the topping is crisp and the custard beneath stays cool.
Cook’s Notes
- The traditional Catalan method uses a flat iron disk heated over an open flame to caramelize the sugar; a kitchen torch is a much easier modern substitute, and an oven broiler positioned 4 inches from the heat works in a pinch.
- Do not let the custard boil or cook it too long, or it will curdle and turn grainy; the moment it thickly coats the back of a spoon and a few bubbles break the surface, it is done.
- Always chill the custards completely before caramelizing—warm custard will weep moisture and prevent the sugar crust from crisping properly.
- For an extra-silky texture, strain the cooked custard a second time just before pouring it into the ramekins.
- If using a broiler instead of a torch, place the sugar-topped ramekins on a baking sheet under a preheated broiler 4 inches from the heat for 4 to 6 minutes, watching closely so the sugar does not scorch.
