Dairy free crema catalana is a traditional Catalan dessert made with milk, sugar, egg yolks, and a little fruit zest. It is a delicious and creamy custard that is typically served with a layer of burnt sugar on top.

This recipe for Dairy Free Crema Catalana is made with dairy free whipping cream, sugar, egg yolks, and vanilla extract. It is just as delicious as the traditional version, but it is also dairy free.

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What is the Difference Between Dairy Free Creme Brulee and Dairy Free Crema Catalana?

Crema Catalana is a classic Spanish dessert that is similar to creme brulee. The dish is made with a creamy custard base that is typically infused with cinnamon and lemon zest. The dessert is then topped with a layer of caramelized sugar that creates a crispy texture on top. While this dessert is delicious, it typically requires the use of dairy products, which makes it difficult for those who are lactose intolerant or follow a dairy-free diet to enjoy.

I was able to join just a little bite of this on my trip to Madrid Spain but looked to recreate it when I got home. The addition of the fruit zest is just amazing and adds a nice change to traditional creme brulee!

dairy free crema catalana recipe with orange lemon cinnamon in white ramekins — dairy free crema catalana recipe

Ingredients

You can use any dairy free milk of your choice, but I do like using a thicker dairy free milk like dairy free heavy whipping cream or a dairy free creamer.

For this recipe you will need: 1 cup milk, 1 strip of orange peel, 1 strip of lemon peel, 1 cinnamon stick, 2 egg yolks, 3 tablespoons of superfine sugar and ½ tablespoon of corn starch. For the topping you'll want some additional superfine sugar.

Making Your Crema Catalana

To make your custard, you will need to:

In a medium-sized saucepan, combine the dairy free milk, sugar, cinnamon stick, orange peel and lemon peel. Heat the mixture over medium heat until it comes to a simmer.
In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture while whisking continuously.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.
Remove the saucepan from the heat and let the mixture cool for a few minutes. Remove the cinnamon stick and lemon and orange peel.
Pour the mixture into a strainer, then into ramekins and let them cool to room temperature. Then, refrigerate the ramekins for at least 2 hours or overnight.
When ready to serve, sprinkle a thin layer of sugar on top of each ramekin. Use a kitchen torch or place the ramekins under a broiler for several minutes to caramelize the sugar until it forms a crispy top.

Tips

For a sweeter Crema Catalana, add an extra ¼ cup of sugar to the custard mixture.

If you don't have a ramekin or individual serving dishes, you can use a muffin tin instead. Just be sure to grease the cups well so the custard doesn't stick.

To caramelize the sugar, heat it in a saucepan over medium heat until it melts and turns a golden brown. Be careful not to burn it!

Storage

Crema Catalana can be stored in an airtight container in the refrigerator for up to 3 days.