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Crema Catalana

A Delicate Custard with a Caramelized Sugar Top

Serves 5 people


  • Whole Milk 0.500 kg
  • Cinnamon Stick 1/2 unit
  • Lemon Zest 1/2 unit
  • Orange Zest 1/2 unit
  • Vanilla Pod 1/2 unit
  • Egg Yolks 5 units
  • Sugar 0.50 kg
  • Cornstarch 1 tbsp
  • A pinch of saffron


  • Boil the milk with the cinnamon stick, citrus zests, vanilla pod, half of the sugar, and a pinch of saffron
  • Dissolve the cornstarch in a little cold milk.
  • Beat the egg yolks with the remaining sugar until it becomes foamy. Gradually pour in the infused liquid while constantly stirring with a spatula.
  • Add the dissolved cornstarch mixture to the milk and place the mixture over medium heat. Cook until it thickens.
  • Be careful not to let it boil, just cook until fully thickened.
  • Cool the custard using an inverted water bath (bain-marie).
  • Place the custard in individual serving dishes and cool immediately.
  • Sprinkle sugar on top and caramelize (brûlée) the sugar.







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