Olive Magazine

Crema Catalana

Published: March 25, 2015 at 3:05 pm
loading...
  • Preparation and cooking time
    • Total time
    • + chilling time
  • serves 8

You'll find this classic dessert on menus all over Spain. And with good reason. It's deceptively easy to make, the base is an egg custard, that is chilled rather than baked. A cooks' blowtorch will make the crunchy top perfectly, but a hot grill will work too.

Nutrition:
NutrientUnit
kcal224
fat6.9g
saturates0g
carbs36.4g
sugars0g
fibre0g
protein6.3g
salt0.15g
Advertisement

Ingredients

  • 6 yolks eggs
  • 200g caster sugar
  • 850ml milk
  • 1 lemon, zested
  • 1 cinnamon stick
  • 3 tbsp cornflour

Method

  • STEP 1

    Beat the egg yolks and 150g of the sugar in a bowl until they are really pale and thick. Put 750ml of the milk in a saucepan with the lemon zest and cinnamon stick and bring to a simmer. Remove from the heat and strain it into the eggs, whisking them constantly.

  • STEP 2

    Dissolve the cornflour into the remaining milk and stir into the custard mixture.

  • STEP 3

    Pour this mixture back into the pan and cook on a low heat, stirring constantly, until it just starts to simmer. Remove from the heat and pour into a shallow pudding bowl or into individual dishes. Let the custard cool down then chill in the fridge for an hour.

  • STEP 4

    Before serving, sprinkle the top of the custard with a thin layer of caster sugar then use a cook’s blowtorch to melt the sugar to a golden brown caramel. Leave for a couple of minutes before serving so the sugar sets completely.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content