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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.

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.

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