Crema Catalana
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.
Crema Catalana
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.
Cooking Instructions
- 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.
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