Inspired by the classic Spanish dessert, this dairy-free Crema Catalana offers a velvety custard infused with zesty lemon and fragrant cinnamon. Made with almond or oat milk, it’s naturally creamy without dairy. Topped with a thin, caramelized sugar crust, this dessert offers the perfect balance of light, citrusy flavor and rich, satisfying texture — all with a crisp finish that cracks with every spoonful.
Ingredients
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2 cups (500 ml) unsweetened almond milk (or oat milk for a creamier texture)
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Zest of 1 lemon (or orange)
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1 cinnamon stick
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4 egg yolks
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1/2 cup (100 g) sugar (or coconut sugar for a deeper caramel flavor)
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1 tbsp cornstarch (or arrowroot for paleo-friendly)
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Extra sugar (or coconut sugar) for caramelizing
Execution
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Infuse the milk:
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In a saucepan, heat the almond (or oat) milk with the citrus zest and cinnamon stick.
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Warm it just to a simmer, then remove from heat and let it steep for 10–15 minutes.
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Make the egg base:
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In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and creamy.
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Combine and cook:
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Slowly add the infused milk to the egg mixture while whisking constantly.
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Pour everything back into the pan and cook on low heat, stirring until it thickens.
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Don’t let it boil — it should coat the back of a spoon.
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Chill:
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Pour into ramekins and let cool, then refrigerate for 2–3 hours.
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Caramelize:
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Sprinkle a thin layer of sugar on top.
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Use a torch or broiler to caramelize until crisp.
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Additional tips
✔ Oat milk gives the richest texture, closest to cream.
✔ Almond milk lends a gentle, nutty richness that harmonizes beautifully with cinnamon.
✔ Coconut milk works too, but use light coconut milk so it’s not overpowering.
✔ You can mix almond + oat milk for the best of both worlds!
Q&A About Dairy-Free Crema Catalana
Q: What makes this version dairy-free?
A: Traditional milk is replaced with plant-based options like almond, oat, or light coconut milk.
Q: Does it taste like the original Crema Catalana?
A: Yes — it still has the signature citrus and cinnamon flavors with a creamy texture, though the plant milk may add a subtle nutty or earthy note.
Q: Can I make it vegan?
A: Yes! Replace the egg yolks with cornstarch or a vegan custard base (e.g., coconut cream + cornstarch + turmeric for color).
Q: Do I need a kitchen torch?
A: It helps for caramelizing the sugar, but you can also use your oven’s broiler — just keep a close eye to avoid burning.
Q: How long is it good for in the fridge?
A: Up to 3 days. Caramelize the sugar just before serving for best texture.
Q: Can I freeze it?
A: It’s not recommended — the texture may become grainy after thawing.
Why You’ll Love This Recipe
✅ Creamy & Indulgent – All the richness of classic custard, without the dairy.
✅ Naturally Flavored – Infused with fresh citrus zest and warm cinnamon.
✅ Crispy Caramel Top – That satisfying crack with every spoonful.
✅ Easy to Make – Simple ingredients and steps, perfect for home cooks.
✅ Impressively Elegant – A beautiful dessert for dinner parties or cozy nights in.
✅ Customizable – Works with almond, oat, or coconut milk to suit your taste.
Happy Cooking
Diana
