Crème Catalane

Lemon, Cinnamon, and Fennel Seed Custard

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

This caramel-topped custard, flavored with fennel seed, cinnamon, and citrus, is a fragrant country version of crème brûlée, and far easier to make. The custard is thickened with flour, so it needs no baking, instead simply setting as it cools. The only sweetness comes from the thin caramel layer on top. A small kitchen blowtorch, available at hardware stores or kitchen supply stores, is the handiest way to toast this caramel topping, or you can use a broiler.