Spanish · dessert
Crema Catalana
Crema Catalana reads sweetness 8.2, citrus 6.9 and richness 6.1 on Palate's 0–10 flavor X-ray — a Spanish dessert, about 4 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.1 / 10
- Sweet & Fruity — 9.1 / 10
- Sour & Bright — 7.5 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 6.5 / 10
- Aromatic & Spice — 2.8 / 10
The measured notes (of 18)
Sweetness 8.2 · Citrus 6.9 · Richness 6.1 · Umami 4.0 · Fruity 2.8 · Floral 2.6 · Sourness 2.2 · Warm Spice 1.8 · Nutty 1.2 · Herbaceous 1.2 · Bitterness 1.1 · Salinity 0.7
What's in it (8)
- 6 egg yolks
- 1/2 cup sugar
- 2 cups whole milk
- 2 tbsp cornstarch
- zest of 1 lemon
- zest of 1 orange
- 1 cinnamon stick
- 4 tsp sugar (for the crust)
Time & effort: about 4 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 332.2 kcal, 22.3 g protein, 8.5 g fat, 41.8 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Heat milk with lemon zest, orange zest, and cinnamon, then pour over whisked egg yolks mixed with sugar and cornstarch.
- Cook in a saucepan, stirring constantly, until thickened to a custard.
- Pour into flat terracotta dishes, cool, refrigerate, then sprinkle with sugar and caramelize with a hot iron disc or kitchen torch immediately before serving.
Dishes with a similar flavor shape
- Leche Frita — Spanish
- Natilla (Cuban Custard) — Cuban
- Pastéis de Nata — Portuguese
- Ovos Moles de Aveiro — Portuguese
- Kaak (Lebanese Ring Cookies) — Lebanese
Keep reading: what sweetness, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.