Crema Catalana

  • 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.



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


  • 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.

Nutritional Information

  • Kcals 224
  • Carbs 36.4g
  • Protein 6.3g
  • Fat 6.9g
  • Salt 0.15g