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If you don’t run away when you hear ‘tradition’, we encourage you to cook Crema Catalana (Catalan custard) today!  This is the most typical dessert of Catalan cuisine that we traditional eat the festival of Saint Joseph, March 19, when there’s an abundance of eggs.

If you wish to add a personal twist, we suggest adding  a layer of thin sliced fresh fruit on the bottom and cover with the cream.




Crema Catalana

Ingredients (Serves 8)

  • 1l of milk
  • peel of one lemon
  • 1 stick of cinnamon
  • 6 egg yolks
  • 200 gr of sugar
  • 40 gr of starch


  • Bring the milk to a boil, with the lemon peel and the cinnamon stick in order to infuse flavours.
  • In the meantime, blend the egg yolks and the sugar in a bowl until the sugar is completely dissolved and the mixture becomes foamy and almost white.
  • Pour into the milk and whisk it all well together. Stir it all back in the saucepan and cook over low heat, stirring all the time until the cream thickens. In the middle of that process, dissolve the starch in a bit of milk and stir into the saucepan.
  • When ready, pour in traditional terracotta dishes before the cream cools down. Chill in the fridge.
  • Just before serving, sprinkle with some sugar and caramelize with a blowtorch.
  • Let the sugar harden for a couple of minutes and eat.


Thanks to Abigail King  for her picture of crema catalana


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