Crema Catalana

Sometimes known as burnt cream or trinity cream, Cream Catalana is a rich Spanish custard dessert with a hard caramel topping...

This recipe was provided by Joan Pallares from Hotel Can Boix de Peramola.

  1. Heat 1.5 l of milk with the sugar, cinnamon and citrus fruit rinds. Make sure not to add the white part of the rind as this could sour the cream.
  2. At the same time, mix the remaining half litre of milk with the cornflour and the egg yolks and beat until consistent.
  3. Strain the flavoured milk and return it to the heat. Once it is not boiling anymore, gradually add the yolk mixture. Keep stirring until it thickens. 
  4. Strain the cream through a chinois sieve and serve in individual ramekins. 
  5. To finish, sprinkle each one with sugar and burn until a caramelised crust is formed

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Recipe Information

Preparation Time
30 min


  • Milk 2l
  • Egg yolks 16
  • Sugar 500g
  • Cornflour 80g
  • Lemon rind
  • Orange rind
  • Cinnamon stick