Crema catalana

This is a typical Catalan dessert and a classic Mediterranean dish.

Crema catalana

The “Racó de Mar style Crema Catalana” is a historic dish that’s been with us since our very first seasons. Over time, we’ve been adapting it to suit modern times and tastes, whether that’s changing the format or cutting down on sugar to fit new healthy tendencies.



  • 800 ml milk
  • 20 ml liquid cream
  • 40 g cornflour
  • 5 egg yolks
  • 1 whole egg
  • 1 cinnamon stick
  • Grated lemon zest
  • Grated orange zest
  • 150* g sugar + 50 g for the top

  (*This can be reduced to 120 g so the result is not as sweet.)





Start by placing the cream and 700 ml of milk (keep the rest of the milk aside) on a low heat with the lemon and orange zest (it’s important you avoid adding any of the white pith if you can) and the cinnamon stick. Before it boils, take it off the heat and cover it, letting it rest for around 45 minutes. This allows the milk to infuse with the other ingredients and absorb their aromas, taking on more flavour that will then be transferred to the Crema Catalana.


Next, mix the rest of the ingredients together in another bowl. Mix in the following order: yolks, whole egg, sugar, the rest of the milk and finally the cornflour, until everything is well blended.


After the first mixture of milk and cream has rested for 45 minutes, strain it. After it has been strained, add the egg, sugar and cornflour mixture little by little. The mixture needs to be well blended without any lumps. Put the mixture in a saucepan on a medium heat, stirring so it doesn’t stick to the bottom, until it begins to thicken. Don’t let it boil. When it thickens, take it off the heat and continue to stir for another minute. You’ll see that it thickens a little more.


While it’s hot, divide the mixture between the recipients or dishes you want to serve them in, and then cover them with cling film and put them in the fridge for several hours.


When serving, dust them with sugar on top and use a blowtorch or burner to melt the sugar until it caramelises. It’s important to serve them soon after the sugar is burnt.