Crema Catalana (gf, V) Recipe

Infuse milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Add the split vanilla bean (scrape seeds into the milk and add the pod) or 1 tablespoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon granulated sugar. Warm over medium heat until just below simmering (steam rising, tiny bubbles at edge), about 5–7 minutes. Do not boil. Remove from heat and let infuse for 10 minutes to develop flavor. If using vanilla extract, add it near the end of the heating step instead of at the beginning.

Prepare egg mixture

While the milk infuses, whisk 6 egg yolks in a medium bowl with 1 tablespoon cornstarch and a pinch of salt until smooth and slightly pale. Then slowly whisk in 2–3 tablespoons of the warm milk mixture (temper) a little at a time to raise the yolks' temperature without curdling.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk mixture, stirring constantly. Cook over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens to coat the back of the spoon (170–175°F / 77–80°C) and leaves a clear line when you run your finger across the spoon. This should take about 5–8 minutes. Do not boil or let the mixture scramble.

Strain and cool

Remove from heat. If you used a vanilla pod, fish out and discard the pod. Pour the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any curdled bits and the lemon zest if you prefer a very smooth texture. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully cold and set, at least 2 hours (preferably 3–4 hours).

Prepare ramekins

When the custard is set and chilled, divide it among 4 to 6 shallow ramekins (depending on size) — about 1/2 to 3/4 cup custard per ramekin. Smooth the tops with a spatula if needed and refrigerate briefly if they warmed up while filling.

Caramelize sugar

Sprinkle about 1/2 tablespoon granulated sugar evenly over each custard surface (total ~3 tablespoons). Using a kitchen torch, melt and caramelize the sugar in a steady circular motion until it liquefies, then hold slightly closer to create a golden-brown, glassy crust. If you do not have a torch, preheat your oven broiler on high and place the ramekins on a baking sheet under the broiler about 3–4 inches from the heat. Broil briefly (1–3 minutes), watching constantly, until the sugar bubbles and browns — rotate the tray for even color. Let the caramelized tops cool and harden for 1–2 minutes before serving.

Garnish each crema catalana with a few fresh berries or a small mint sprig if desired. Serve immediately after caramelizing so the sugar remains crisp. Any leftovers can be kept chilled (without caramelized sugar) for up to 2 days; caramelize sugar just before serving.