Crema Catalana

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat 600 ml of the milk with the lemon and orange peel and the cinnamon stick until it just steams. Take it off the heat, cover, and leave 30 minutes to infuse.

   Mark done

2. Whisk the yolks, sugar, cornflour and salt with the remaining 150 ml cold milk until completely smooth.

   Mark done

3. Strain the infused milk into the yolk mixture, whisking as you pour.

   Mark done

4. Return everything to the pan and cook over medium heat, stirring constantly with a spatula and reaching into the corners, for 6 to 8 minutes.

   Mark done Start 6 min timer

5. It will thicken suddenly and then bubble. Cook 1 minute more from that point, still stirring, then take it off the heat.

   Mark done

6. Pour immediately through a sieve into six shallow earthenware dishes.

   Mark done

7. Cool to room temperature, then refrigerate at least 4 hours until firmly set.

   Mark done

8. Just before serving, blot the surface dry with kitchen paper and cover each with an even layer of caster sugar.

   Mark done

9. Burn the sugar with a very hot iron or a blowtorch until it caramelises to a dark amber, and serve within a minute or two while the crust is still crisp and the custard cold.

   Mark done

Chef’s Tips

• Shallow dishes, not ramekins. The ratio of crust to custard is the point.
• Blot the surface before sugaring or the crust will not set.
• Burn it at the table. A crust made ten minutes early has already gone soft.

Pairing Suggestions

• A glass of moscatel
• Strong coffee
• Crisp almond biscuits

Storage & Reheating

Refrigerate the custard up to 3 days, uncaramelised, covered. Burn the sugar to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.