Crema Catalana (Caramel custard cream)

Recipe from: 6/9/1999 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 1
  • 1
    lemon, peel
  • 1
    stick cinnamon
  • 200
  • 8
    jumbo egg yolks
  • 10
  • sugar to sprinkle


Set aside 125 ml (1/2 cup) milk and heat remainder in a saucepan with lemon peel (left whole) and cinnamon. As it comes to boil, remove from stove: this is enough time to flavour milk. Remove cinnamon and lemon peel. Whisk reserved milk, sugar, egg yolks and cornflour thoroughly. Pour into a heavy-based saucepan or double boiler over very low heat, add flavoured milk and cook, stirring continuously with a wooden spoon until mixture coats back of spoon. Remove from stove, still stirring, and pour into a shallow, heatproof dish. Just before serving, sprinkle sugar on top of custard and caramelise immediately. In Catalonia this is done with a salamander (wooden-handled branding-iron with a circular plate). The plate is heated over a gas flame until red-hot then pressed onto surface of sugar. Alternatively, use a blowtorch or place under a red-hot grill, close to element.

Read more on: eggs  |  grill

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.