Crema Catalana recipe

Crema Catalana


Crema Catalana

Recipes from your blogs

For Valentine’s Day I have chosen a wonderful cream from my list of “Recipes from your blogs”: Crema Catalana.

Actually, today’s dessert has already been chosen when I read the recipe on Manu’s Menu weeks before.

I halved the quantity and used ground cinnamon instead of cinnamon bark and lemon juice instead of zest. And unfortunately, we don’t have a balloon whisk yet, so I whisked the mixture with our little wooden spoon. It was hard work but worth it.

Serving Crema Catalana Crema Catalana in ramekins
Crema Catalana in a saucepan Ramekins How to make Crema Catalana


Yield: 4 ramekins


  • 5 dl milk
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 3 egg yolks
  • 60 g sugar
  • 20 g food starch
  • 2 tablespoons sugar


  1. Boil the milk in a saucepan.
  2. Add the ground cinnamon and the lemon juice, cook 2 more minutes.
  3. In a bigger saucepan, whisk together the egg yolks, sugar and food starch until white.
  4. Heat the egg yolk mixture and slowly add the milk. Stir or whisk constantly.
  5. Cook over medium heat until the cream thickens, like pudding.
  6. Divide the cream between 4 ramekins and let it cool down to room temperature, then cool further in the fridge.
  7. Just before serving, caramelize half tablespoon of sugar on the top of each crema catalana (I used my blowtorch).



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