Crema Catalana (Catalonian Creme Brulée)


Dilute the egg yolks and flour in a little cold milk. Bring the milk to the boil with 150 g sugar, the lemon rind and the cinnamon stick. After boiling for three minutes, remove the lemon rind and cinnamon and add the egg mixture. Return the pan to a low heat and continue cooking, stirring all the time until the mixture thickens.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid.

Spanish recipe: Catalan custard Photo by: Toya Legido/©ICEX.


Pour into individual dishes and leave to cool. Sprinkle with sugar and caramelise the top with a burner.

Nutritional Facts

Energy (kcal): 597
Energy (kJ): 2,498
Proteins (g): 20.2
Fat (g): 18.1
Carbohydrates (g): 94.3
Calcium (mg): 347.9
Iron (mg): 2.3
Riboflavin (mg): 0.7

Information provided by: The Spanish Nutrition Foundation (FEN)




30 minutes

  • 750 ml milk
  • 4 egg yolks
  • 200 gr sugar
  • 25 gr corn starch
  • 1 cinnamon stick
  • 1 lemon rind
  • 26.521 pint milk
  • 4 egg yolks
  • 7.055 oz sugar
  • 0.882 oz corn starch
  • 1 cinnamon stick
  • 1 lemon rind
  • 3.17 cup milk
  • 4 egg yolks
  • 0.95 cup sugar
  • 0.145 cup corn starch
  • 1 cinnamon stick
  • 1 lemon rind
Wine match

Federico Oldenburg/©ICEX

The creamy texture and burnt caramel flavor of this dessert suggest an innovative marriage – a ví de gel (ice wine) made from Gewürztraminer in the Penedés region of Catalonia This is a sweet, concentrated wine made in the same way as the famous German ice wines.