Crema Catalana

A classic Spanish custard dessert infused with cinnamon and citrus zest, topped with a perfectly caramelised sugar crust. Rich, silky and irresistible — the original inspiration behind crème brûlée.

Ingredients

• Double Cream

  ⚖ 148.5 g 💧 150 ml 🥄 10⅛ tbsp
  kcal/г%DV

  Calories

  50425%

  Protein

  3.26%

  Total Fat

  51.866%

  Carbohydrates

  4.11%
• Egg Yolks

  ⚖ 126 g 7 pcs
  kcal/г%DV

  Calories

  40620%

  Protein

  20.040%

  Total Fat

  33.442%

  Carbohydrates

  4.51%
• Caster Sugar

  ⚖ 100 g 💧 117.6 ml 🥄 8 tbsp
  kcal/г%DV

  Calories

  38519%

  Protein

  0.00%

  Total Fat

  0.30%

  Carbohydrates

  99.636%
• Caster Sugar

  ⚖ 75.4 g 💧 88.7 ml 🥄 6 tbsp
  kcal/г%DV

  Calories

  29014%

  Protein

  0.00%

  Total Fat

  0.20%

  Carbohydrates

  75.127%
• Milk

  ⚖ 412 g 💧 400 ml 🥛 1⅔ cup
  kcal/г%DV

  Calories

  25112%

  Protein

  13.025%

  Total Fat

  13.517%

  Carbohydrates

  19.77%
• Corn Flour

  ⚖ 45 g 💧 77.6 ml 🥄 5¼ tbsp
  kcal/г%DV

  Calories

  1668%

  Protein

  3.97%

  Total Fat

  1.72%

  Carbohydrates

  33.412%
• Cinnamon Stick

  ⚖ 3 g 1 pcs
  kcal/г%DV

  Calories

  70%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  2.40%
• Orange Zest

  ⚖ 5 g None
  kcal/г%DV

  Calories

  40%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  1.20%
• Lemon Zest

  ⚖ 3 g 1 pcs
  kcal/г%DV

  Calories

  10%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.50%

Instructions

• Pour 400ml milk, 150ml double cream, 1 cinnamon stick, and the zest of 1 orange and 1 lemon into a saucepan over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3–5 minutes. Remove from the heat, cover with a plate and leave to infuse for at least 30 minutes.
• Once infused, whisk 7 egg yolks, 100g caster sugar and 45g cornflour together in a separate bowl for 3–5 minutes until the mixture is light and pale. Strain the infused milk through a sieve into the egg mixture, whisking continuously, then pour everything back into the saucepan.
• Place the saucepan over a medium-high heat and whisk constantly for around 10–12 minutes until the mixture thickens to a custard-like consistency. To test, dip a wooden spoon into the custard and run a finger across the back — if the line holds clean, it is ready. Strain the custard through a sieve into a jug to remove any froth.
• Divide the custard evenly between six 150ml ramekins or small terracotta dishes. Leave to cool at room temperature for 1 hour until set with a slight wobble, then refrigerate overnight.
• Just before serving, sprinkle 1 tablespoon of caster sugar evenly over the surface of each ramekin. Caramelise with a kitchen blowtorch until golden and bubbling, or place under a very hot grill until the sugar colours and caramelises. Serve immediately.