Recipe: Crema Catalana

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If you love a creme brûlée but don’t always have the patience to make it, then this is for you. This Spanish cousin of the creme brûlée is much easier to make as it doesn’t need the water bath oven time, but it still offers that caramelised lovely sugar on top of the vanilla crème.

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Crema Catalana, serves 6

100 ml (80 g) caster sugar 

300 ml cream 

1 tbsp corn flour

5 egg yolks

250 ml milk 

1 tsp vanilla 

1 pinch of sugar per bowl for serving 

Whisk ety yolks, corn flour and sugar until fluffy in a bowl. Bring milk, cream and vanilla almost to the boil. Remove from heat and pour little by little into the egg yolk mixture while whisking. Pour the milk mixture back into the pan and let it thicken on low heat while stirring. Pour into bowls when it has thickened and leave to cool. Refrigerate until serving. 

Scatter the bowls with a little sugar and blow torch until golden (or in lieu of a blow torch use the grill on the oven to caramelise the sugar). Serve with berries.