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Basque's Crema Catalana

Recipe shared by Basque for Moore Wilson's 2019 Calendar.


Crema Catalana
8 egg yolks
1L milk
55g cornfloour
200g sugar
1 lime zest
1 orange zest
1 cinnamon stick

Brandy Snaps
700g sugar
225g butter
225g flour
zest and juice of 3 oranges


Place milk, cinnamon, lime and orange zest in a saucepan and bring to boiling point, then remove from heat and set aside for 15 minutes to infuse.

Beat egg yolks and sugar thoroughly until pale. Add the corn maize and continue to beat. Add the hot milk mixture, stirring well with a fork, then put on the stove, stirring constantly so it doesn’t stick to the bottom of the pan. Don’t let it come to the boil. When the mix thickens take off the heat and pour into ramekins. Cover them with with film and put in the fridge.

To make the brandy snaps, add butter and sugar into a mixer and mix until just
combined. Add orange and flour and mix until combined. Roll out into a thin layer and bake at 200°C in a shallow tray lined with baking paper until golden (around
3-4 minutes)

Wait for brandy snaps to cool down and break into medium sized pieces.

Just before serving, cover the top of the cream with a layer of sugar and brown it with a torch all over, so that the burnt sugar is left but without burning the Catalana cream. Place the brandy snap shards into the Catalana and serve immediately.



Makes 10. Recipe can be halved.


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Basque's Crema Catalana