The most delicious Crema Catalan
This recipe for Crema Catalan, the famous spanish dessert, is easy to follow and guarantees a mind-blowing result. Try our recipe!
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large egg yolks
carton full fat milk
r for the topping
Put the milk, zest, and cinnamon in a pan and heat gently until it reaches boiling point.
Remove from the heat.
Mix the caster sugar and the cornflour in a bowl.
Stir in the egg yolks until smooth – do not whisk or the mixture will form a froth.
Pour the cream mixture onto the egg mixture, stirring to combine well.
Rinse out the pan and return the mixture to it.
Stir over low heat for 5 minutes until thickened. It must not cook!
Set aside for 30 minutes to infuse and thicken further.
Strain into a large jug and pour it into your serving dishes.
Cover with cling wrap and chill overnight or longer to set
Just before serving – sprinkle some caster sugar evenly over the top of the custards and caramelize quickly with a cooks blowtorch
As the caramel cools, it will harden
Eat within half an hour but do not chill in the refrigerator as this will cause the caramel crust to soften
Catalan cream, creme catalan
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