Crema Catalana
Author: 45xkvGew7PU
Crema Catalana is a much lighter version of Crème Brulée, but just as delicious.
  • 500 ml (16 fl oz) full-cream milk
  • 7 tbsp caster sugar
  • 4 egg yolks
  • Rind of ½ lemon
  • Rind of ½ small orange
  • 1½ tbsp cornflour (cornstarch)
  • 1 tsp vanilla flavouring (optional)
  • Small stick of cinnamon
  1. Bring the milk, citrus rinds, (vanilla) and cinnamon to the boil in a pan. Simmer very gently for 10 minutes.
  2. Meanwhile, whisk together the egg yolks and 3 tbsp of the sugar. Add in the cornflour (cornstarch) and whisk until smooth and lump-free.
  3. Remove the citrus rinds and cinnamon stick from the milk. Add 3-4 tbsp of the hot milk into the egg/sugar mixture and mix well.
  4. Pour the egg/sugar mixture back into the hot milk and whisk. Return the pan to the stove and heat very gently with stirring until the mixture thickens.
  5. Pour the mixture into 4 ramekins or shallow dishes and place in the ‘fridge for 2 hours to chill and set.
  6. Before serving, sprinkle 1 tbsp of sugar onto the custard and place under a very hot grill to caramelise the sugar. The sugar will harden upon cooling and remain crispy for about half an hour.
Calories: 229 Fat: 8.7 Sugar: 28.6 Fiber: 0.1 Protein: 6.8 Cholesterol: 197.3
Titli's Tips
You can also add an opened vanilla pod into the milk at the beginning. Remove the pod after boiling but leave the seeds behind.
Recipe by Titli's Busy Kitchen at