Crema Catalana

Based on Casas’ “¡Delicioso!”


  • 2 Tbsp plus ½ tsp cornstarch
  • 2 ⅔ cups plus 2 Tbsp milk
  • 6 egg yolks
  • ½ cup plus 6 Tbsp sugar (1 for each serving)
  • peel of ½ lemon
  • 1 cinnamon stick


  1. Dissolve cornstarch in 2 Tbsp of milk, then mix in the egg yolks, reserve
  2. Boil the remainder 2 ⅔ cups milk with cinnamon and lemon peel in it, simmer for 15 min
  3. Gradually stir the hot milk mixture into the cornstarch mixture
  4. Return to the saucepan and cook over a medium flame, stirring constantly, until the custard starts to bubble
  5. Discard lemon peel and cinnamon stick, divide mixture into 6 shallow dessert bowls.
  6. Cool without stirring.
  7. When ready to serve, sprinkle 1 Tbsp of sugar on each custard to be served, then caramelize it using a kitchen torch (or small butane torch from hardware store, cheaper). If you serve it too long after this step, the caramel will soften.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s