Recipe: Crema Catalana

Recipe: Crema Catalana


This delicious Catalan dessert is the Spanish take on the French “crème brulée,” a dessert know for its sugary crust and rich and creamy filling.


  • 750ml milk
  • 200g caster sugar
  • Cinnamon
  • Lemon peel
  • 250ml milk
  • 9 medium sized eggs (yolk only)
  • 50g corn flour
  • Caster sugar (for sprinkling)


  • 8 individual dessert dishes (tarrines)
  • Hot iron or blow torch (as featured)


  1. Mix the milk with the sugar, cinnamon and lemon peel, set on medium heat
  2. In the meantime mix the remainder of the milk with the egg yolks and corn flour
  3. Mix well and pass through a sieve
  4. Just as the milk boils up add the yolk mixture and turn off the heat
  5. Whisk continuously until the texture turns smooth
  6. Pour the crema catalana into individual dishes (tarrines), let them cool down a little (about 20 minutes) and then put them in the fridge for approximately 1 hour
  7. Once they have cooled down completely sprinkle a thin layer of sugar on top of each dish and caramelize with a hot iron or blow torch