Catalan Cream

In Catalunya tradition dictates that this Spanish dessert is eaten on Saint Joseph’s day, 19 of March; nowadays anytime is appropriate to enjoy this rich and creamy dessert. It reminds one of a crème brûlée in texture and taste, only that it is cooked in a different way.

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1l whole milk
50 g corn starch
8 egg yolk
lemon peel
cinnamon stick
200 g sugars

sugar to caramelize


1. In a saucepan bring the milk, lemon peel and cinnamon to the boil. Then remove from the heat.

2. Allow to infuse for 5-10 min. Strain it.

3. Beat the egg yolks with the sugar in a bowl. Pour into the milk, mixing very well. Put back in a saucepan.

4. Reheat the mixture over low heat until thickened.

5. Pour into ramekins (it makes about 6-8)

6. Leave to cool and chill in the fridge.

7. Before serving , sprinkle over with sugar and carefully caramelize using a blow torch


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