Name: Lemon Scented Almond Milk Custard (Crema Catalana)
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Spanish
Ingredients: 2 cups unsweetened almond milk; 1 cinnamon stick; 1 wide strip lemon rind (yellow part only); 4 large egg yolks; 3/4 cup granulated sugar, divided; 1 tablespoon cornstarch; 1 teaspoon vanilla extract

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This lemon-scented almond milk custard is a dairy-free twist on the classic Crema Catalana, delivering a silky, lightly perfumed dessert with a crisp caramelized sugar top. Fragrant lemon peel and cinnamon gently infuse the custard, creating a nostalgic, elegant finish that feels both comforting and refined.

Why You’ll Love This Recipe

This recipe offers all the pleasure of a traditional custard while using almond milk for a lighter, dairy-free result. It is simple to prepare, requires everyday ingredients, and delivers a beautiful contrast between creamy custard and crackly sugar topping. It is ideal for make-ahead entertaining and portioned perfectly in individual ramekins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups unsweetened almond milk
1 cinnamon stick
1 wide strip lemon rind (yellow part only, no white pith)
4 large egg yolks
3/4 cup granulated sugar, divided
1 tablespoon cornstarch
1 teaspoon vanilla extract

Directions

Pour the almond milk into a saucepan and add the cinnamon stick and lemon rind. Place over medium heat and warm gently until just below a simmer. Do not boil.
Remove the saucepan from heat, cover, and let the milk infuse for 10 minutes. Remove and discard the cinnamon stick and lemon rind.
In a mixing bowl, whisk the egg yolks with 1/2 cup of the sugar until pale and slightly thickened.
Add the cornstarch and whisk until completely smooth and lump-free.
Slowly pour the warm infused almond milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until the custard thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract.
Divide the custard evenly among five 4-ounce ramekins. Let cool at room temperature, then refrigerate until fully set.
Just before serving, sprinkle the remaining 1/4 cup sugar evenly over the tops. Caramelize with a kitchen torch or under a very hot broiler until the sugar melts and turns golden.
Allow the sugar topping to harden for 1 to 2 minutes before serving.

Servings and timing

Servings: 5 (4-ounce ramekins)

Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Total time: Approximately 2 hours 25 minutes

Variations

You can replace lemon rind with orange rind for a warmer citrus note. A pinch of ground cardamom added during the milk infusion brings a subtle aromatic twist. For extra richness, use a blend of almond milk and coconut milk in equal parts. If you prefer less sweetness, reduce the sugar in the custard slightly while keeping enough on top for proper caramelization.

Storage/Reheating

Store the custards covered in the refrigerator for up to 3 days without the sugar topping. Caramelize the sugar only just before serving to maintain the crisp texture. This dessert does not reheat well and is best enjoyed chilled with a freshly torched topping.

FAQs

Can I make this custard ahead of time?

Yes, the custard can be prepared and chilled up to 3 days in advance. Add and caramelize the sugar topping right before serving.

Is this recipe completely dairy-free?

Yes, it uses almond milk instead of dairy milk or cream.

Can I use sweetened almond milk?

Unsweetened almond milk is recommended to control the sweetness. Sweetened milk may make the custard overly sweet.

What can I use instead of a kitchen torch?

You can caramelize the sugar under a very hot broiler, watching carefully to avoid burning.

Why did my custard turn lumpy?

This usually happens if the heat is too high or the mixture is not stirred continuously. Gentle heat and constant stirring are essential.

Can I freeze this dessert?

Freezing is not recommended, as it will negatively affect the texture of the custard.

What type of sugar works best for the topping?

Fine granulated sugar works best for even melting and caramelization.

Can I make this recipe without cornstarch?

Cornstarch helps stabilize the custard. Omitting it may result in a looser texture.

How do I know when the custard is thick enough?

It should coat the back of a spoon and hold a clean line when you run a finger through it.

Is this dessert served warm or cold?

The custard itself is served chilled, with a freshly caramelized warm sugar topping.

Conclusion

Lemon Scented Almond Milk Custard is a beautifully balanced dessert that combines bright citrus aroma, gentle spice, and creamy texture with a satisfying crackly finish. Simple yet elegant, it is a wonderful way to end a meal and a recipe that turns everyday ingredients into something truly memorable.