Crema catalana with a thin, crisp sugar crust
The regional background is supported by the sources below. This is our own adaptation for home cooking; quantities and times are editorial guidelines, not the results of a documented kitchen test.
The Catalan preparation published by Turisme de Barcelona uses milk with cinnamon and lemon peel, egg yolks, sugar and starch. We develop it here for four small dishes, using a kitchen blowtorch for the sugar layer.
Source checks: 1 October 2026
Our own editorial adaptation for home cooking, not kitchen-tested. Times are guidelines; check for the described result.
No numerical score: source coverage and limitations are listed below.
Image credits
Our own AI-generated illustration; not a photograph of food prepared by the editorial team.
- Four small shallow dishes of crema catalana with a thin amber sugar crust.
- A spoon breaks through the thin caramel crust to reveal soft pale-yellow custard underneath.