Crema Catalana: Spanish Creme Brulee

Crema Catalana: Spanish Creme Brulee

Crema Catalana is a Catalonian dessert that’s traditionally served for the springtime Feast of Saint Joseph, but we think it’s so delicious that we eat it year-round!

While the crème brulée-like crust is typically made with a spiral iron, you can just as easily use a broiler. In this recipe, we also veer from tradition by featuring the delicate P. Listo jams from the Spain Box.

Serves: 4 | Time: 30 mins, plus 3 hours chilling



  • 4 egg yolks
  • ¼ cup sugar
  • 2½ Tbsp. cornstarch
  • 2 cups plus 2 Tbsp. milk
  • Grated zest of ½ orange
  • Pinch of salt
  • 4 Tbsp. P. Listo jam
  • 4 Tbsp. sugar



1. In a small bowl using a hand held mixer, beat together the egg yolks and sugar until pale and creamy, about 5 minutes. In a separate, larger bowl, whisk together the cornstarch and 2 tablespoons milk until the cornstarch dissolves.

2. In a saucepan, combine the remaining 2 cups milk, orange zest, and salt. Heat over moderate heat, stirring constantly, until small bubbles form along the edge of the saucepan. Once the bubbles appear, lower the heat to keep warm.

3. Add the egg and sugar mixture to the cornstarch mixture and whisk until homogenous. Slowly pour in the warm milk, whisking constantly, until smooth and homogenous, then pour back into the saucepan through a fine mesh sieve to strain. Heat the mixture over low heat, stirring constantly with a spoon, until it thickens, 10 to 12 minutes. Do not allow to boil.

4. Pour the mixture through a fine mesh sieve and into 4 ramekins, then cover and chill in the refrigerator until firm, at least 3 hours.

6. Remove the ramekins from the fridge and spoon 1 tablespoon of the jam onto each custard. Sprinkle with the sugar, then broil until the tops are caramelized, about 5 minutes. Serve immediately.



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