SPANISH STYLE LEMON-ORANGE CINNAMON CUSTARD (STOVE-TOP CREMA)

A luscious Spanish dessert similar to crème brûlée, gently cooked on the stovetop instead of baked. Infused with fragrant lemon, orange zest, and cinnamon, topped with a crisp caramelized sugar crust.

🥣 Ingredients

500 ml milk
Zest of 1/2 lemon
Zest of 1/2 orange
1 cinnamon stick (approx. 5 cm)
4 egg yolks
100 g sugar
20 g cornstarch
2 tbsp sugar (for caramelizing)

Yield

4 servings

Instructions

Infuse Milk

Heat milk with cinnamon stick, lemon zest, and orange zest over low heat until foam appears at the edges.
Remove from heat, cover, and let infuse for 10 minutes.

Prepare Egg Mixture

Whisk egg yolks with sugar until pale yellow and creamy.
Stir in cornstarch until smooth.

Combine and Cook

Strain infused milk.
Slowly pour hot milk into egg mixture in a thin stream, whisking continuously.
Transfer mixture back to a saucepan and cook over low heat, stirring constantly, until slightly thickened (10–15 minutes).
The custard is ready when it coats the back of a spoon and leaves a thin film.

Cool and Set

Remove from heat and whisk rapidly for 1 minute.
Pour custard into 4 ceramic ramekins or jars.
Let cool to room temperature, then refrigerate for several hours until set.

Caramelize Topping

Sprinkle a thin, even layer of sugar on top of each custard.
Caramelize using a kitchen torch or under a preheated grill for a few minutes until golden and crisp.

💡 Tips

Maintain low heat and constant stirring to prevent curdling and ensure smooth texture.
Use fresh zest for bright, vibrant flavors.
Caramelize sugar just before serving for best texture contrast.
If using a grill, watch closely to avoid burning.

📝 Final Thoughts

This delicate Spanish-style custard offers rich citrus and cinnamon aromas balanced by the creamy texture and crisp caramelized sugar, making it a sophisticated yet approachable dessert.