Crema Catalana
Prep time
Cook time
Total time
The cinnamon, citrus peels and the brulée crust makes this dessert a keeper
Category: Dessert
Cuisine: Spanish
Servings: 4 Servings
  • 500 ml Milk (divided)
  • 100 grams Sugar plus 4 tablespoons
  • 4 Yolks
  • 20 grams Corn Starch
  • 2 1" strips Lemon peel
  • 2 1" strips Orange peel
  • ½ Cinnamon stick
  1. Whisk together the yolks, corn starch and about 50 ml of milk in a small bowl
  2. Bring the rest of the milk, 100 grams of sugar, the orange and lemon peels and the cinnamon stick to a boil. Let cool down for 5 to 10 min
  3. Very slowly, whisk the milk and aromatics mixture into the yolk mixture so the yolks don't curdle
  4. Once both mixtures are combined, strain the cream base into a pot
  5. Without stopping whisking, simmer the cream at medium-low temperature until the mixture thickens and coats the back of a spoon
  6. Once thickened, remove from heat and let cool to room temperature
  7. Transfer cream to four ramekins, cover each ramekin with plastic and reserve in the fridge for at least two hours or until ready to serve
  8. Right before serving, sprinkle one tablespoon of sugar over each ramekin and brulée
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