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Crema catalana (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)


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