Crema Catalana

Crema Catalana


  • 2 cups whole milk
  • 1 cup cream
  • 1 vanilla bean
  • 4 strips orange peel (can also use lemon)
  • 1 cinnamon stick – optional
  • 8 egg yolks
  • ½ cup sugar
  • ½ cup turbinado or raw sugar
  • 3 tbs corn starch


Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
Remove from the heat and let it cool down.

Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.

Dissolve the cornstarch in 4 tbs of milk mixture, the stir it back into the remaining milk.

Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.

Cool the cream and pour into the ramekins or cazuelas.

Chill for 24 hours or overnight.

When ready to serve sprinkle 1 tbs of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.

Serve immediately.

Culinary regards and Enjoy it!

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