Dessert
Crema Quemada (Spanish Burnt Custard)
Original name: Crema Quemada
About this dish
Crema Quemada is Spain's answer to crème brûlée, but with a lighter, more aromatic custard scented with lemon and cinnamon. This version omits the typical egg whites of flan, yielding a silky, dense cream that shatters under a caramelized sugar crust.
Perfect for impressing dinner guests with minimal fuss.
Ingredients
UK and US measurements are both included for every recipe.
Whole milk
dairy500 ml
Imperial measurement: 2 cups
Lemon peel (strips)
fruit1 strip (about 5 cm)
Imperial measurement: 1 strip (about 2 inches)
Cinnamon stick
spice1
Egg yolks
protein4 large
Sugar
other100 g
Imperial measurement: 1/2 cup
Cornstarch
other1 tbsp
Vanilla extract
seasoning1 tsp
Granulated sugar (for caramelizing)
other4 tsp
Method
Infuse the milk
15 minutesIn a medium saucepan, combine milk, lemon peel, and cinnamon stick. Heat over medium until small bubbles appear around the edge, about 5 minutes. Do not boil. Remove from heat and let infuse for 10 minutes. Discard peel and cinnamon.
Prepare the egg mixture
3 minutesIn a large bowl, whisk egg yolks, sugar, and cornstarch until pale and thick, about 2 minutes. Whisk in vanilla extract.
Temper the yolks
3 minutesSlowly pour the warm infused milk into the egg mixture while whisking constantly to prevent scrambling. Strain the mixture through a fine-mesh strainer into a clean bowl or measuring cup.
Bake the custard
40 minutesPreheat oven to 150°C (300°F). Divide custard among four 6-ounce ramekins. Place ramekins in a baking dish and pour hot water halfway up the sides. Bake until set but still jiggly in the center, about 35 minutes.
Chill
3 hoursRemove ramekins from water bath and cool to room temperature. Refrigerate for at least 3 hours, or overnight, until fully chilled and firm.
Caramelize the topping
5 minutesJust before serving, sprinkle 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden amber. Alternatively, place under a broiler for 1-2 minutes, watching carefully. Let stand 1 minute for the sugar to harden.
Equipment
- 4 ramekins (6 oz each)
- kitchen torch
- baking dish
- fine-mesh strainer
- medium saucepan
- whisk
Nutrition facts
Tips
- For a truly silky texture, don't skip straining the custard mixture—this removes any cooked egg bits and ensures a smooth cream.
- Chill the custards thoroughly before caramelizing, if they're warm, the sugar will melt into the custard instead of forming a brittle crust.
- Use a kitchen torch rather than the broiler for more control—nothing says 'I am a god in the kitchen' like a perfectly even amber sheen.
- If you don't have a torch, the broiler works but watch it like a hawk, sugar goes from pale to bitter in seconds.
Serving suggestions
- Serve crema quemada straight from the fridge so the caramelized top contrasts with the cool custard. A few fresh berries or a sprig of mint add color, but purists eat it unadorned.
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Recipe by
Mateo Navarro
Specialises in Spanish cuisineMateo Serrano makes jamón ibérico sandwiches with tomato rub and no butter. He says butter is 'heresy'.
Describe yourself in three words: Elitist, funny, thin-sliced.