How long does it take to make Crema Catalana?

Boil the milk with the cinnamon stick and lemon peel, pour it onto the yolks while whisking, and cook over low heat, stirring constantly, for about 5 minutes, until the cream bubbles and thickens.

4 hr 8 minTotal

4 hr 3 minActive time

5 minSetting

Step by Step

#	What to do	How long
1	Bring the milk with the cinnamon stick and lemon zest almost to a boil, and remove from the heat	—
2	In a separate bowl, whisk the egg yolks, sugar and starch into a smooth cream with no lumps	1 min
3	Pour the hot milk in a thin stream into the mixture' of yolks', whisking constantly	1 min
4	Return to the pot and cook over low heat, stirring constantly, for about 5 minutes	5 min
5	Remove from the heat, take out the cinnamon stick	—
6	Pour the cream into shallow serving bowls, let it cool and move to the fridge for at least 4 hours	4 hr
7	Just before serving, sprinkle the sugar in a thin layer over the cold cream and caramelize with a torch	1 min

How to Tell It's Done

until the cream bubbles and thickens
until a golden, crisp crust forms

Tips

Stir without stopping, especially at the bottom and corners of the pot: that's where the yolks set first, and the cream comes out lumpy.

Common Mistakes

The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.

More Ways

For ½ liter milk, about 8 egg yolks, 200 g sugar (half for the yolks and half for the milk), 18 g cornstarch, cinnamon and lemon peel; or 1 liter milk, 8 egg yolks, 160 g sugar and 50 g starch.
Pour into individual dishes, chill for at least 4 hours, and only just before serving sprinkle with sugar and caramelize with a torch.

The full recipe: Crema Catalana →