Crema Catalana is one of the most iconic desserts of Spanish cuisine. Its delicate custard texture, citrus aroma and signature caramelized sugar crust have long defined the sweet traditions of Catalonia.

In many modern pastry shops and bistros in Barcelona, however, this classic dessert is sometimes reinterpreted in a new form. Instead of being served only as a custard in a dish, Crema Catalana is paired with a light sponge cake base that is gently soaked in cinnamon-infused milk.

The result is a dessert that combines three beautiful contrasts: a soft sponge cake, a silky custard and a thin caramelized sugar crust on top. This interpretation keeps the soul of the traditional dessert while giving it a modern pastry-shop elegance.

Served chilled and finished with a crisp caramel layer, it becomes a refined dessert that feels both comforting and sophisticated.

Ingredients

Sponge Cake

4 eggs
120 g sugar
120 g all-purpose flour
1 tsp vanilla extract
a pinch of salt
30 g melted butter

Cinnamon Milk Syrup

250 ml milk
1 cinnamon stick
zest of ½ lemon
1 tbsp sugar

Crema Catalana Custard

500 ml whole milk
4 egg yolks
90 g sugar
25 g cornstarch
1 cinnamon stick
lemon or orange zest

Caramelized Sugar Topping

40 g sugar

Method

1. Prepare the sponge cake

Whisk the eggs and sugar for about 5–6 minutes until the mixture becomes pale and fluffy.

Gently fold in the flour, vanilla and salt. Add the melted butter and mix carefully.

Pour the batter into a lined baking tin and bake at 170°C (340°F) for about 18 minutes, until lightly golden.

Allow the sponge cake to cool completely.

2. Prepare the cinnamon milk

Heat the milk with the cinnamon stick, lemon zest and sugar.

Let it infuse for about 10 minutes, then remove the cinnamon.

Slowly drizzle the warm milk over the sponge cake so it gently absorbs the aromatic syrup.

3. Make the Crema Catalana custard

Heat the milk with the cinnamon stick and citrus zest.

In a separate bowl whisk the egg yolks with sugar and cornstarch.

Gradually pour in the warm milk while stirring, then return the mixture to the saucepan. Cook over low heat until the custard thickens and becomes smooth.

Spread the custard evenly over the soaked sponge cake and allow it to chill.

4. Caramelize the top

Sprinkle the sugar evenly over the surface of the custard.

Using a kitchen torch, caramelize the sugar until it forms the classic crisp crust associated with Crema Catalana.

How to Serve

Crema Catalana Sponge Cake can be served:

cut into elegant squares
with a touch of citrus zest
or with a few drops of caramel sauce.

The dessert is best served well chilled so the contrast between the creamy custard and the crisp caramel crust becomes more pronounced.

TGCC Chef Tip

For an extra aromatic note, add a little orange zest or a splash of orange liqueur to the cinnamon milk.

This subtle citrus aroma is often used in Barcelona pastry kitchens and pairs beautifully with the creamy custard.

Wine Pairing

This dessert pairs beautifully with aromatic or lightly sweet wines.

Try serving it with:

Muscat
off-dry Riesling
or a Spanish Cava demi-sec.

Their freshness balances the creamy richness of the dessert.

Recipe Details

Recipe name
Crema Catalana Sponge Cake

Cuisine
Catalan / modern Spanish cuisine

Course
Dessert

Servings
6 servings

Preparation time
25 minutes

Baking time
18 minutes

Total time
1 hour

Difficulty
Moderate

Closing Note

Crema Catalana Sponge Cake is a beautiful example of how traditional desserts can evolve while still preserving their original character. The familiar flavors of Catalan custard remain at the heart of the dish, while the sponge cake base introduces a gentle modern touch.

It is a dessert that reflects the spirit of Barcelona’s pastry culture — rooted in tradition, yet always open to creative reinterpretation.