Spanish desserts can have hundreds of variations while preserving their regional roots, and chocolate crema catalana is one of the best examples of this.
It was created with the same base as the classic version, with the only difference being the addition of delicious chocolate to make it richer and more indulgent.
Keep scrolling down this article and you’ll learn how to make chocolate crema catalana step by step, with the best tips for storing, serving, and for customizing ingredients.
You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.
Pssst…!!?? You can’t get enough of Spanish dessert recipes? Have a look at my other posts:
Background of the Dish
Chocolate crema catalana is one of the best examples of how traditional Spanish flavors transcend generations, while adapting to modern trends.
Crema Catalana, a Spanish custard, in its classic version has a vanilla flavor and occasionally a hint of orange zest, but in this modern twist, chocolate takes center stage, creating a deeper, more indulgent flavor.
Its delicious flavor profile and simplicity place it comfortably alongside other favorites such as arroz con leche de chocolate (chocolate rice pudding).
Pin for later!
Things You’ll Need for Chocolate Crema Catalana
To prepare this traditional crema catalana with chocolate, you will need egg yolks, milk, semi-sweet or dark chocolate, cocoa powder, cornstarch, and granulated sugar as the main ingredients.
Ingredients
- 2 cups (500ml) whole milk
- 4 large egg yolks
- 1/2 cup (100g) granulated white sugar
- 2 tablespoons (15g) cornstarch
- 3/4 cup (75g) unsweetened cocoa powder
- 3.5 oz (100g) dark chocolate, finely chopped
- 1 teaspoon vanilla extract
- Optional topping: extra sugar for caramelizing
How to Make Chocolate Crema Catalana – Step by Step Guide
- For the first step in this chocolate crema catalana recipe, grab a saucepan and heat the milk over medium heat until hot (don’t let it boil). Stir occasionally to prevent sticking.
- In a separate bowl, whisk the egg yolks, sugar, cornstarch, and cocoa powder until you get a smooth and slightly thickened mixture. Make sure there are no lumps.
- After that, slowly pour the hot milk into the yolk mixture while whisking continuously. This step tempers the eggs and prevents curdling.
- Now, return the mixture to the saucepan and cook over low heat, stirring constantly with the help of a spatula or whisk. Continue until the cream thickens and coats the back of the spoon. Make sure it doesn’t come to a boil.
- Then, remove from the heat and immediately add the chopped dark chocolate and vanilla extract. Stir until the chocolate melts completely and it gets a silky and glossy consistency.
- Up next, pour the crema catalana chocolate into individual ramekins or small dessert dishes. Smooth the surface if needed. Allow to cool at room temperature, then refrigerate for at least 2 hours until fully set.
- After that, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or place briefly under a broiler until golden and crisp.
- For the final step in this easy chocolate crema catalana recipe, crack the caramelized top and enjoy.
Substitution of Ingredients
One of the best things about this chocolate crema catalana is that, like many classic desserts, you can make adjustments, and it won’t lose its character as a traditional Spanish custard.
This crema catalana variation is easy to tailor to your own taste or whatever you have in your pantry.
For example, if you want this dessert to be a little less sweet, you can slightly reduce the amount of sugar you use or replace it with brown sugar.
You can also play with flavor profiles: chocolate goes very well with citrus, so you can add lemon or orange zest to complement the cocoa.
If you’re craving more Spanish chocolate dessert recipes, we invite you to explore other classics such as Spanish chocolate cake, festive chocolate turrón, or churros with chocolate sauce.
Tips on Serving Chocolate Crema Catalana
Once the chocolate crema catalana has fully chilled and set, it’s ready to serve, although if you want to enhance its creaminess, you can let it sit at room temperature for a couple of minutes.
To perfect the serving moment, you should caramelize the sugar topping just before bringing it to the table, so the caramel doesn’t lose its crispness.
This chocolate Spanish custard is served in individual ramekins; you don’t have to remove it from them, but this also allows you to customize the topping according to your guests’ preferences.
For example, you can top it with fresh red berries, toasted and chopped nuts, or a generous dollop of whipped cream to contrast with the chocolate flavor.
Like other beloved treats such as Spanish chocolate biscuit cake, tarta de chocolate, or even playful creations like chocolate croquettes, this dessert pairs beautifully with coffee or a small glass of dessert wine.
How to Store Chocolate Crema Catalana
We adore this homemade chocolate creme brûlée because you can make it ahead and it will keep its flavor and smooth texture beautifully for several days.
Something key that you have to keep in mind is that before storing you have to make sure that the custard is completely cold.
Cover each ramekin with plastic wrap in contact with the top to prevent the surface from drying out or absorbing refrigerator odors.
You should avoid caramelizing the sugar topping until just before serving, as this preserves the crisp contrast that defines a proper chocolate crema catalana.
When refrigerated correctly, it will stay fresh for about 2 to 3 days, and it cannot be frozen as that alters the delicate custard structure.
If you enjoy preparing desserts in advance, you might also like recipes such as Spanish sponge cake or other chilled chocolate treats that are equally convenient and crowd-pleasing.
Recipe Card: Chocolate Crema Catalana
Chocolate Crema Catalana Recipe
Spanish recipes can have hundreds of variations while preserving their regional roots, and chocolate crema catalana is one of the best examples of this.
It was created with the same base as the classic version, with the only difference being the addition of delicious chocolate to make it richer and more indulgent.
Keep scrolling down this article and you'll learn how to make chocolate crema catalana step by step, with the best tips for storing, serving, and for customizing ingredients.
Ingredients
- 2 cups (500ml) whole milk
- 4 large egg yolks
- 1/2 cup (100g) granulated white sugar
- 2 tablespoons (15g) cornstarch
- 3/4 cup (75g) unsweetened cocoa powder
- 3.5 oz (100g) dark chocolate, finely chopped
- 1 teaspoon vanilla extract
- Optional topping: extra sugar for caramelizing
Instructions
- In a saucepan, heat the milk over medium heat until hot but not boiling. Stir occasionally to prevent sticking.
- In a bowl, whisk together the egg yolks, sugar, cornstarch, and cocoa powder until you get a smooth and slightly thickened mixture. Make sure there are no lumps.
- Pour the hot milk slowly into the yolk mixture while whisking continuously. This step tempers the eggs and prevents curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with the help of a spatula or whisk. Continue until the cream thickens and coats the back of the spoon. Don't let it come to a boil.
- Remove from heat and immediately add the chopped dark chocolate and vanilla extract. Stir until the chocolate melts completely and it gets a silky and glossy consistency.
- Pour the Spanish chocolate custard into individual ramekins or small dessert dishes. Smooth the surface if needed. Allow to cool at room temperature, then refrigerate for at least 2 hours until fully set.
- Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or place briefly under a broiler until golden and crisp.
- Finally, crack the caramelized top and enjoy your chocolate crema catalana.
Notes
If you'd like to complement the caramel topping on your chocolate crema catalana, you can add other toppings such as fresh raspberries or strawberries, chopped nuts, or chocolate shavings.
Unfortunately, this traditional Catalan dessert cannot be vegan, as it requires egg yolks to achieve the desired texture. However, you can use plant-based milk to make it dairy-free.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 424Total Fat 14gSaturated Fat 6gUnsaturated Fat 8gCholesterol 134mgSodium 88mgCarbohydrates 58gFiber 8gSugar 33gProtein 14g
All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
Let’s dive in and explore Southern Spain’s outdoors, food and culture con pasión!