Crema Catalana

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

SpanishDessert

Prep

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Cook

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Total

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Serves

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Method

Dessert

Ingredients

Units

Milk — 400 ml

Double Cream — 150 ml

Cinnamon Stick — 1

Orange Zest — 1

Lemon Zest — 1

Egg Yolks — 7

Caster Sugar — 100 g

Caster Sugar — 6 tbsp

Corn Flour — 45 g

Method

step 1

Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.

step 2

When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Put the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon. If the line holds, it's ready. Sieve the mixture into a jug to remove any froth.