Try this recipe for crema catalana, then check out our Spanish rice pudding, Spanish flan, churros, horchata and more Spanish-inspired desserts.

For more Catalan inspiration, try our pan y tomate, Escalivada (Catalan roast vegetables) and Enxaneta.


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


  • 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.


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