Crema Catalana

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Crema Catalana


crema Catalana [1] [2]is a Spanish dessert with a twist. The crunchy burnt caramel topping is a treat to the common custard based desserts.



  • 500 ml single cream
  • grated zest of 1/2 lemon
  • grated zest of 1/2 orange
  • 1/2 cinnamon stick
  • 3 free range egg yolks
  • 60 g caster sugar

caramel topping

  • 110 g caster sugar


  1. Make the custard by taking the cream and the citrus zests and the cinnamon stick and heating slowly.
  2. Bring to boil.
  3. Remove from heat.
  4. Let cool for ~5 min.
  5. Combine the egg yolks with the caster sugar by beating.
  6. Achieve a pale and thick consistency.
  7. Strain the cream onto the egg yolk mixture, constantly whisk.
  8. Put the mixture in a heatproof bowl, then place in a large pan of simmering water.
  9. Continuously stir with wooden spoon.
  10. Achieve a thick consistency, ~30 min of stirring over heat.
  11. Remove from heat.
  12. Pour evenly into 6 ramekins.
  13. Leave to cool.
  14. Put in fridge for ~1-2 hours to set.
  15. Prepare the caramel topping.
  16. Sprinkle sugar over custards evenly.
  17. Caramelise with a blow torch, achieveing a brown crust.
  18. Leave to chill for ~30 min.
  19. Enjoy!


  1. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 158-159. 
  2. Waters, Alice (2007). The art of simple food. Clarkson Potter/Publishers. pp. 198-199. ISBN 978-0-307-33679-8.