Pepita Aris

Crema Catalana

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

  • About

This fabulous Spanish dessert of creamy custard topped with a net of brittle sugar, may well be the original of all creme brûlées. Cremat is the Catalan word for “burnt”, and this was probably part of its original name.

Ingredients

  • 475 ml/16 fl oz/2 cups milk
  • pared rind of ½

Method

  1. Put the milk in a pan with the lemon rind and cinnamon stick. Bring to the boil, then simmer for 10 minutes. Remove the lemon rind and cinnamon. Put the egg yolks and 45 ml/3 tbsp

Photos