Quick & Easy

Creme catalana

Crème catalana is the Catalan version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of this dish. It's traditionally prepared on fathers day in Spain. We think you should enjoy it all year round.
Crème catalana



1.Beat egg yolks and sugar in a large bowl with a balloon whisk until creamy.
2.Combine 1 litre (4 cups) of the milk, rind and cinnamon in a large saucepan; stir over a medium heat until mixture just comes to the boil. Remove immediately from the heat.
3.Strain milk into a large jug; pour milk into egg mixture, whisking constantly. Stir remaining milk and cornflour in small jug until smooth; add to egg mixture.
4.Return mixture to pan; stir constantly over heat until mixture boils and thickens.
5.Pour mixture into a 26cm heatproof flan dish; cover and refrigerate for 4 hours or overnight.
6.Just before serving, sprinkle with extra sugar. Grill until sugar is caramelised.

A blow torch can be used to caramelise the sugar. The custard mixture can be made a day ahead. Caramelise the sugar just before serving. Not suitable to freeze. Milk mixture suitable to microwave.


Related stories