Crème Catalana – A Spanish Dessert

210_Creme Catalana_thumb[3]

½ orange
0,8 pt. / 4 dl cream
0,2 pt. / 1 dl milk
0,65 oz. / 75 g sugar
2 whole cinnamon sticks
5 egg yolks

4 servings

Grate the peel of the orange. Use only the orange.

[2] Boil cream, milk, half the sugar, cinnamon and orange peel. Turn down the heat and let the mixture simmer for twenty minutes.

[3] Whisk egg yolks with the remaining sugar. Bring the cream/milk mixture to full boil, then strain it over the egg/sugar mixture while whisking constantly.

[4] Strain mixture and fill into ramekins. Bake the crème catalan in the oven at 200 F / 95 C for about 50 minutes or until the mixture has set. Cooking times may vary with the ramekin size. Cool and sprinkle the surface with a thin layer of sugar before caramelising it with a crème brûle burner or put the ramekins back in the oven for a few minutes just before serving.

2 thoughts on “Crème Catalana – A Spanish Dessert

  1. Suchitra says:

    What an easy dessert!


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