Catalan Crema with Cardamom and Cinnamon Crust

Name: Catalan Crema with Cardamom and Cinnamon Crust
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups (480 ml) whole milk; 5 large egg yolks, at room temperature; 3 tablespoons (25 g) cornstarch; ¼ cup (50 g) granulated sugar; ¾ teaspoon (1½ g) ground cardamom; ½ teaspoon (1 g) ground cinnamon; ¼ teaspoon (1 g) salt; ½ teaspoon (2½ ml) vanilla extract (optional); 4 tablespoons (50 g) granulated sugar, or up to 6 tablespoons (75g), about 1 to 1.5 tablespoons per ramekin

From the MyKitchenBank Kitchen

A Spanish-inspired custard dessert with a delicate cardamom and cinnamon-infused milk base, thickened with egg yolks and cornstarch, then topped with a crackly caramelized sugar crust. The warmth of cardamom adds a sophisticated Middle Eastern twist to this traditional Crema Catalana. Make it ahead, caramelize just before serving, and enjoy the satisfying contrast of cool, silky custard and hot, crackling sugar.

Prep: 5 min
Cook: 18 min
Wait: 4 hr 30 min
Total: 4 hr 53 min
Makes: 4 servings (1 ramekin each)

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Steps

Before you start

Separate 5 large eggs and let yolks come to room temperature (about 30 minutes) for the smoothest custard
Have 4 ramekins (6 oz / 175 ml each) ready and ensure your refrigerator has space for them
If using a kitchen torch, check that it's filled and ready; otherwise, confirm your broiler works
Read through the tempering and cooking steps so you understand the technique—this prevents lumpy or broken eggs

1
Heat milk with spices
- Pour 2 cups (480 ml) whole milk into a medium heavy-bottomed saucepan.
- Add 3/4 teaspoon (1.5g) ground cardamom and 1/2 teaspoon (1g) ground cinnamon, stirring to distribute.
- Place over medium heat and stir occasionally until the milk steams and small bubbles form around the edges, about 5 minutes.
- Do not boil.
- You should smell the warm, aromatic spices rising from the surface.
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Ready when: Milk steams and small bubbles form around the edges; aroma of spices is pronounced
Tip: Keep heat at medium to avoid scalding the milk, which can affect the custard's flavor and texture
2
Prepare eggs and cornstarch
- While the milk heats, separate 5 large egg yolks into a medium mixing bowl.
- Add 1/4 cup (50g) granulated sugar and 1/4 teaspoon (1g) salt.
- Whisk vigorously for 2-3 minutes, reaching the bottom and sides of the bowl, until the mixture becomes pale yellow, thick, and falls from the whisk in ribbon-like streams.
- Sprinkle 3 tablespoons (25g) cornstarch over the eggs in two or three additions, whisking constantly after each addition to prevent lumps.
- Continue whisking for another minute until the mixture is completely smooth with no visible cornstarch particles.
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Ready when: Mixture is pale yellow, thick, and falls in ribbons from the whisk; no visible cornstarch lumps
Tip: Add cornstarch slowly in small amounts to prevent clumps; whisking constantly is key to a smooth custard
3
Temper the eggs
- Remove the hot milk from the heat.
- Slowly pour about 1/4 of the hot milk (roughly 120 ml) into the egg mixture while whisking constantly and vigorously.
- This gradual addition raises the egg temperature without cooking and scrambling them.
- Whisk for 30 seconds to fully incorporate.
- Then, slowly pour the remaining hot milk into the egg mixture while continuing to whisk, creating a smooth, light, homogeneous custard base.
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Ready when: Mixture is smooth with no visible curdled or heat-shocked egg; color is pale yellow throughout
Tip: Patience during tempering prevents scrambled eggs; rushing this step or adding milk too quickly will ruin the custard
4
Cook the custardOven 160°F / 70°C
- Pour the entire custard mixture back into the saucepan.
- Place over medium-low heat and stir constantly with a wooden spoon or silicone spatula, making sure to reach into the corners and along the bottom of the pan.
- Continue for 5-7 minutes, stirring without pause, until the custard noticeably thickens.
- Test doneness by dragging your finger across the back of the spoon—the line should hold without the custard flowing back in immediately.
- An instant-read thermometer should read 160°F (71°C) when inserted into the custard.
- Do not allow the mixture to boil, or the eggs will scramble.
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Ready when: Custard coats the back of a spoon and holds a line when finger is dragged across it; internal temperature reaches 160°F (71°C)
Tip: Keep the heat at medium-low and stir constantly; even a moment of inattention can cause the bottom to overcook or the custard to scramble
5
Strain the custard
- Pour the custard through a fine-mesh sieve into a bowl, using the back of a spoon to gently press it through.
- This removes any tiny particles of cardamom or any overcooked egg bits, giving you a silky, professional-quality texture.
- If using vanilla extract, add 1/2 teaspoon (2.5 ml) now and stir until fully combined.
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Ready when: Strained custard is smooth and silky with no visible particles
Tip: Even if you used ground spices, straining takes just 2 minutes and transforms the texture from good to silky restaurant-quality
6
Pour into ramekins and chill
- Divide the warm custard evenly among 4 ramekins (6 oz / 175 ml each), pouring slowly and steadily to minimize air bubbles.
- Allow the ramekins to cool to room temperature on the counter, about 20-30 minutes.
- Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- The custard is properly set when it jigles slightly when you gently shake a ramekin but doesn't slosh like a liquid.
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Ready when: Custard is completely chilled and set, jiggling slightly but not moving like a liquid
Tip: Overnight chilling (6-8 hours) is better than 4 hours; a deeper chill means the sugar crust will crack more satisfyingly when you tap it
7
Caramelize the sugar crustOven 500°F / 260°C
- Remove the ramekins from the refrigerator about 5 minutes before serving to take the edge off the intense cold.
- Sprinkle 1 to 1.5 tablespoons (12-18g) granulated sugar evenly over the custard surface in each ramekin.
- Using a kitchen torch, hold it 2-3 inches from the surface and slowly move the flame back and forth over the sugar, working methodically until the sugar melts completely and turns golden amber, about 1-2 minutes per ramekin.
- Work quickly and avoid lingering over one spot or the heat will conduct down to the custard and soften it.
- The sugar will crackle and harden within about 30 seconds as it cools.
- (Alternative method: Place ramekins on a baking sheet and broil on high at 500°F / 260°C, positioned 4 inches from the heat source, for 2-3 minutes, watching closely until the sugar is golden and bubbly; remove immediately.)
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Ready when: Sugar is deep golden amber in color and crackles when you gently tap it with the back of a spoon
Tip: Work quickly so the sugar caramelizes on the surface; lingering with the torch will melt the custard underneath rather than just caramelizing the sugar
8
Serve
- Serve the Catalan Crema immediately while the caramelized sugar crust is still warm and crackling, offering that satisfying contrast between the warm, crispy crust and the cool, silky custard.
- You can also serve it within an hour at room temperature if preferred; the crust will remain hard and crispy for several hours.
- Tap the spoon gently against the crust before taking a bite for that classic crunching sensation.
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Tip: Serve immediately for the best contrast of temperatures and textures; the crackling crust is part of the dessert's magic

Good to know

Tips

Cardamom is potent—the 3/4 teaspoon in this recipe is carefully balanced. Taste the warm custard (carefully!) before chilling. You can increase to 1 full teaspoon if you love cardamom, but start here and adjust to your preference; you cannot remove it once added.
Straining the custard may seem optional, but it takes only 2 minutes and removes any tiny cardamom particles or overcooked egg, yielding a silky, professional-quality finish worth the effort.
Deep chill the custard overnight (or at least 6-8 hours) rather than the minimum 4 hours. The colder the custard, the better the 'crack' when you tap the caramelized sugar crust, and the more satisfying the texture contrast.
For the most aromatic and nuanced flavor, crush whole cardamom pods, steep them in the warm milk for 10 minutes, then strain them out before combining the custard. Whole pods give a fresher flavor, though ground cardamom is more convenient.

Make ahead

Yes. Make the custard 1-2 days ahead: pour into ramekins, cover with plastic wrap, and refrigerate. Caramelize the sugar crust only 5-10 minutes before serving for the best crackling texture and appearance.

Storage & reheating

Room temperature: Not recommended; the custard must remain chilled to stay set. Refrigerator: Cover the ramekins (once the sugar crust has hardened) and store up to 3 days; the crust will soften slightly with condensation as it sits, but you can briefly re-torch or broil under the broiler just before serving to refresh it. Freezer: Not recommended; the custard texture becomes grainy and unpleasant when frozen and thawed.

Substitutions

ground cardamom → 4-5 whole cardamom pods, lightly crushed, steeped in the warm milk for 10 minutes, then strained out before adding the eggs. Whole pods give a fresher, more delicate flavor than ground cardamom. If you prefer stronger cardamom flavor, increase to 1 full teaspoon (2.5g) ground cardamom, but taste the warm custard before chilling to check intensity—cardamom is potent and cannot be removed once added.
cornstarch → 3 tablespoons (25g) potato starch, or 2 tablespoons (16g) all-purpose flour combined with 1 additional egg yolk (remove one of the original 5 yolks). Potato starch yields a silkier custard; all-purpose flour creates a richer, more custard-like texture but requires adjusting yolks. Both work well.
whole milk → 1 cup (240 ml) whole milk + 1 cup (240 ml) heavy cream or half-and-half. This substitution creates a richer, more indulgent custard. Reduce cooking time slightly (5-6 minutes) as the mixture thickens faster.
granulated sugar → Broiler instead of kitchen torch: Preheat broiler to 500°F (260°C), place ramekins on a baking sheet, position 4 inches from the heat source, and broil for 2-3 minutes, watching closely until sugar is golden and bubbly. This method is reliable if you don't have a torch. Watch closely to prevent burning. Remove immediately once golden.