Crema Catalana is one of those sunny Spanish desserts that instantly feels like a holiday on a spoon. It's a silky custard, gently flavored with cinnamon and lemon peel, then finished with a thin caramel layer you crack with the back of your spoon.
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Easy Crema Catalana with Caramel Topping
It looks a bit like crème brûlée, but this one has its own personality. The flavors are different (hello cinnamon + citrus), and the caramel is made in a pan and poured over the custard so it hardens right away. No burner, no grill, no drama-just that satisfying tap-crack moment.
And yes: it sounds fancy. But it's actually very doable in a normal home kitchen. Make the custard, chill it really well, pour on the caramel, and suddenly you're serving a restaurant-style dessert.
It tastes creamy and smooth like a classic custard, with warm cinnamon in the background and a fresh little lift from lemon. Then the caramel layer comes in-thin, crunchy, and slightly bittersweet. It's the contrast that makes this dessert feel so special.
What You'll Need
Exact amounts are in the recipe card below.
- Milk: Milk keeps the custard light and silky. Use full-fat milk for the creamiest texture and best flavor.
- Vanilla extract: Vanilla rounds everything out and makes the custard taste fuller. Homemade vanilla extract works really well. If you've got a vanilla pod, you can use that instead-just steep it with the milk.
- Cinnamon stick: This is the signature Crema Catalana flavor. Use a stick, not ground cinnamon, so you get a warm aroma without gritty bits.
- Lemon zest (a strip of peel): Lemon peel gives that bright, "Spanish dessert" vibe. Try to avoid too much white pith, because that can taste bitter.
- Eggs + extra egg yolks: The yolks are what make the custard rich and thick. The whole eggs help with structure, so it sets nicely once chilled.
- Sugar: Sweetens the custard and balances the lemon/cinnamon. You don't want it "candied," just nicely dessert-sweet.
- Sugar for the caramel layer: This is your crackly topping. The trick is pouring it onto very cold custard so it hardens immediately.
How to Make Catalan Cream?
You'll find the full, step-by-step recipe card below.
- Step 1: Heat the milk with vanilla, cinnamon and lemon peel until it comes to a boil, then turn off the heat and let it sit so the flavors steep. Strain.
- Step 2: Whisk the eggs, yolks and sugar until airy and pale.
- Step 3: Put the flavored milk back on the heat and warm it until it's almost boiling. Take the milk off the heat and pour it into the egg mixture in a thin stream while whisking. Return everything to the pan and heat gently, stirring constantly, until it thickens.
- Step 4: Strain the custard again, divide into bowls, and chill for at least 2 hours (cold custard matters for the caramel).
- Step 5: Cook sugar with water until amber.
- Step 6: Pour the hot caramel over the cold custard-it hardens straight away. Crack the top with a spoon and serve.
Top Tips
- Make it really cold before adding the caramel top. This is the big secret: cold custard = instant crackly top.
- Low heat = smooth custard. You want thickened custard, not scrambled eggs. Stir constantly and don't rush it.
- Caramel waits for nobody. Once it turns amber, pour right away. Stay near the pan-caramel goes from perfect to burnt fast.
- Serving trick: Pour caramel on just before serving if you want maximum crunch. If it sits too long, the sugar can soften.
Serving Suggestions
Serve it as is (it's already the main character), or add a few fresh berries on the side for color. It's also perfect after a tapas-style dinner-small portion, big impact.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
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📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 2¼ cup milk
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1 inch lemon peel
- 2 eggs
- 4 egg yolks
- ½ cup sugar
Caramel layer
- 4 tablespoons sugar
- ½ cup water
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Pour the milk with vanilla extract, cinnamon stick and lemon peel into a pan and bring to the boil.2¼ cup milk, 1 teaspoon vanilla extract, 1 cinnamon stick, 1 inch lemon peel
- Turn off the heat and leave for 15 minutes. Then strain the mixture.
- Pour the flavored milk back into the pan and heat until it almost boils.
- Whisk the eggs, egg yolks and sugar until airy and pale.2 eggs, 4 egg yolks, ½ cup sugar
- Remove the pan from the heat and pour hot milk into the egg mixture in a thin stream while whisking.
- Return to the pan and thicken on low heat, stirring constantly with a wooden spoon. Custard is ready when you can draw a line on the spoon and it holds briefly.
- Strain custard and divide over dishes.
- Chill for at least 2 hours in the fridge.
Caramel layer
- Put sugar in a saucepan and add water.4 tablespoons sugar, ½ cup water
- Bring to a boil over low heat and cook until amber (watch closely).
- Pour hot caramel over cold custard (it hardens immediately).
- Serve right away (or keep chilled) and crack the caramel with the back of a spoon.
Notes
- Keep the custard (without caramel) covered in the refrigerator. Add the caramel layer close to serving for the best crunchy top.
Nutrition
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