How to make Crema Catalana -

Egg and milk custard made the catalan way.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk (दूध), Eggs (अंडे)

Cuisine : Spanish

Course : Desserts

For more recipes related to Crema Catalana checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Cold Lemon Souffle Mango cream Dark Chocolate And Banana Cake Citrus Ice Cream

Crema Catalana

Crema Catalana Recipe Card


Spanish cuisine is the result of a great variety of cooking cultures that have been living together in Spain.  The different climates and ways of life of each region to have played their role.  Some of the main ingredients that make up Spanish food are vegetables, meat and fish. 
Over the centuries Spain has been invaded by Romans, French, Moors, Phoenicians who introduced new cooking styles and ingredients in the Spanish cuisine, but the Spanish food is also influenced by other cultures. Spaniards were the main colonizers of America, Columbus was Spanish!  
The discovery of the New World brought new essential ingredients to the Mediterranean gastronomy like tomato, potato, chocolate that are now commonly used in a lot of Spanish dishes.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Crema Catalana Recipe

  • Milk (500 ml) 2 1/2 cups

  • Eggs 1 inch stick

  • Eggs 4

  • Sugar 125 gms + for caramel

  • Rind of lemon 1

  • Cornflour/ corn starch 20 grams


Step 1

Heat milk in a deep non stick pan.

Step 2

Add cinnamon and let it come to a boil. Set aside. Break the eggs one by one and separate the yolks and put them in a pan.

Step 3

Add sugar and whisk together on low heat. Add lemon rind to the milk and mix. Mix cornflour in a little water till well blended. Strain the milk into a clean bowl. Add the cornflour and mix. Add the milk mixture to the egg mixture gradually, stirring cont

Step 4

Cook on medium heat till it thickens but do not let it come to a boil. Pour the custard into the catalan moulds and set aside to cool down to room temperature. Chill in the refrigerator.

Step 5

Just before serving, sprinkle a little sugar on top and caramalise it with a brulee torch.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.