Crema Catalana

Name: Crema Catalana
Total time: 600 s
Yield: 4 servings
Cuisine: British
Ingredients: Zest of 1/2 orange, finely grated; 200 g sugar; 4 egg yolks; 1 tbsp cornflour; 1 cinnamon stick; 500 ml milk

Caroline Allen @cook_11872556

Bristol UK

The perfect summer pudding #Crema Catalana. My recent trip to Barcelona was the perfect destination to try different custard based desserts. From the classic Egg Flan to the very decadent Crema Catalana. Breaking through its crunchy caramel topping and delving into its creamy centre is a real delight. And it’s so easy to make, you just have to try it.

Caroline Allen @cook_11872556

Saved

Ingredients

10 minutes

4 servings

Zest of 1/2 orange, finely grated
200 gsugar
4egg yolks
1 tbspcornflour
1cinnamon stick
500 mlmilk

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Steps

10 minutes

1

Place 150 g of the sugar into a saucepan an whisk in the egg yolks until foamy.
2

Add the cornflour, cinnamon and orange zest then stir in the milk. Heat gently, stirring constantly until the cream begins to set.
3

Remove the cinnamon stick and pour the creamy mixture into heatproof ramekins or cazuela. (As seen in the photo)
4

Leave to cool, then refrigerate for 5 hours or overnight.
5

Before serving sprinkle on the rest of the sugar onto the custards. Using a blowtorch, or under the grill, caramelise the sugar until a lovely burnt golden crust has formed. Decorate with fruit and a sprinkling of icing sugar if you like. Be very careful not to burn your guests by letting the Crème Catalana rest for a few minutes before serving.