This is a traditional Spanish custard. It is rather like an English Crème Anglaise but it is served like a French Crème Brulee with a topping of burnt sugar.

This recipe goes with Crema Catalana Baked Apples


150ml (1/2 cup + 1 tbsp + 2 tsp) cream
150ml (1/2 cup + 1 tbsp + 2 tsp) milk
1/2 cinnamon stick

zest of 1/2 lemon
3 egg yolks
66g (1/3 cup) sugar


  • In a medium heavy based saucepan set over a medium heat place cream, milk, cinnamon quill and lemon zest and heat to just below boiling point. Remove from heat and cool.
  • Place egg yolks in a bowl and lightly whisk till just combined but not frothy or foamy. Add sugar and combine. Pour cooled cream mixture into egg mixture and stir to combine, aiming once again not to create froth or foam.
  • Wash the cream saucepan and pour cream/egg mixture into saucepan and place over a low heat. Stir constantly with a wooden spoon till custard thickens and evenly coats the back of the spoon. Strain through a fine sieve to remove cinnamon quill, zest and remaining particles of egg white.
  • Allow to cool slightly before pouring into apples.