Crema Catalana

Crema Catalana

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Servings: 6
Calories: 398


  • 3/4 pint milk
  • 1/3 pint double cream heavy cream
  • pared zest of 1 lemon
  • 1 tsp fennel seeds crushed
  • 6 egg yolks
  • 3/4 cup + 2 Tbls caster sugar (superfine granulated)
  • 2 level tbsp cornflour cornstarch
  • 1/4 tsp ground cinnamon

for the berries in the cassis

  • 1 lb strawberries
  • 7 oz blueberries
  • 4 Tbsp caster sugar superfine granulated
  • 4 tbsp creme de cassis
  • juice of 1/2 lemon


  • Place the milk, cream, lemon zest and crushed fennel in a heavy-based saucepan.
  • Heat to boiling point, then set aside to infuse for 30 minutes.
  • Beat the egg yolks, 125 g (4 oz) of the sugar and the cornflour together in a small bowl until light and fluffy.
  • Strain the infused milk on to the egg yolk mixture, a little at a time, stirring constantly.
  • Pour into a saucepan. Cook over a low heat, stirring constantly, until the cream thickens and almost comes to the boil; this will take 6-8 minutes.
  • Immediately remove from the heat.
  • Pour into six 150 ml (1/4pint) ramekins or custard pots. Allow to cool, then cover loosely with tin foil and place in the refrigerator overnight to set.
  • Halve or quarter the strawberries, depending on size, and place in a bowl with the blueberries.
  • Sprinkle with the caster sugar, cassis and lemon juice. Toss together, then cover and chill.
  • Preheat the grill until very hot.
  • Mix the remaining 50 g (2 oz) sugar with the cinnamon and sprinkle evenly over the custards.
  • Place under the hot grill until the sugar has caramelised.
  • Allow to stand for at least 20 minutes, before serving with the macerated fruit.
Calories: 398 kcal
Carbohydrates: 53 g
Protein: 6 g
Fat: 17g
Saturated Fat: 9 g
Cholesterol: 237 mg
Sodium: 46 mg
Potassium: 278 mg
Fiber: 3 g
Sugar: 47 g
Vitamin A: 771 IU
Vitamin C: 53 mg
Calcium: 129 mg
Iron: 1 mg
Ingredients Cream and Milk, Custard
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