Crema Catalana


  • Serves 6 people

  • 750 ml (3 cups) pouring cream
  • 250 ml (1 cup) milk
  • Finely grated rind of 1 lemon and 1 orange
  • 1 cinnamon quill
  • 9 egg yolks
  • 175 gm caster sugar, plus extra for dusting
01   Preheat oven to 160C. Combine cream, milk, rinds and cinnamon in a saucepan, bring to a simmer over medium heat and simmer to infuse (15 minutes). Strain (discard solids) and keep warm.
02   Whisk yolks and sugar in a large bowl to combine well. Gradually whisk in one third of cream mixture, then remaining mixture, and pour into a clean saucepan. Stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-7 minutes). Divide among six 200ml-capacity cazuelas or ramekins, place in a large roasting tray lined with a tea towel, pour in enough hot water to come halfway up sides of cazuelas, bake until custard just sets (35-40 minutes). Remove from pan, cool to room temperature, refrigerate until chilled and set (6 hours-overnight).
03   Scatter an even layer of sugar over each crema Catalana, caramelise with a blowtorch or under a preheated grill and serve.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.
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