Crema Catalana

Crema Catalana is a very popular dessert in bars and restaurants. You can easily buy pre-made ones but the homemade version is by far the best.  It is basically homemade custard with a topping of caramelised sugar.  Simple but delicious.



5 minutes preparation

15-20 minutes cooking plus cooling time

Makes 6 – 8 puddings


200g (7 oz) sugar

120 ml (4 fl.oz) milk

750 ml (25.5 fl.oz) milk

6 egg yolks

3 tablespoons cornflour

Cinnamon stick

Peel of ½ a lemon


1.    Beat 150g (5 ½ oz) sugar and the egg yolks together in a bowl.

2.    Pour 750ml (25.5 fl.oz) milk into a saucepan with the cinnamon stick and the lemon peel and bring to the boil.

3.    As soon as the milk has boiled, remove from the heat and strain the milk into the bowl with the eggs, whisking continuously until they are blended together.

4.    Dissolve the cornflour into the 120ml (4 fl oz) of milk and stir into the larger milk mixture (which will now be custard)

5.    Pour the custard back into the pan and cook on a very low heat stirring all the time until it just starts to gently bubble.

6.    Remove from the heat and strain into small shallow cazuelas or dishes (straining the custard will remove and lumps which may have formed.) Allow the custard to cool so it is quite solid.

7.    To serve, sprinkle each dish with the remaining sugar and then caramelise by placing under a very hot grill for a few seconds, long enough to caramelise the sugar.

Find more Spanish recipes at Orce Serrano Hams.