How to Make Crema Catalana – Spanish Caramel Custard

How to Make Crema Catalana – Spanish Caramel Custard

Although Crema Catalana is somewhat similar to crème Brulee, it has a thinner crust and contains flavorings from cinnamon and orange rind. If you want to make this Spanish caramel custard in your kitchen, follow the list of ingredients and instructions in this recipe. Read on!


  • Two tablespoons of cornstarch
  • Two or three cups of whole milk
  • A big slice of lemon and orange
    • Not the zest
  • One cinnamon stick
  • Five large egg yolks
  • A half cup of superfine sugar
  • Sugar to caramelize
  • Fruit figs – fresh
    • Use strawberries or raspberries


  1. Add milk to a saucepan and place it on the stove
  2. Add orange peels and the cinnamon stick
  3. Now bring it to a boil
  4. Use water to dissolve the cornstarch and set aside
  5. Beat the egg yolks with sugar while the milk heats slowly
  6. Continue beating until you achieve a pale-yellow mixture
  7. Add the dissolved cornstarch to a spoonful of milk
  8. Remove the orange or lemon peels and cinnamon sticks from the milk
  9. Next, lower the heat and add the yolk mixture to the milk
  10. Stir over low or medium heat to thicken the mixture
  11. Remove from the heat and add the mix to ramekins or clay dishes
  12. Set aside to cool the custard and cover it in plastic wrap
  13. Sprinkle some sugar on top of the ramekin
  14. Top with raspberries or strawberries
  15. Enjoy the delicious Spanish caramel custard