Crema Catalan

Crema Catalan
Crema Catalan Photo: Marina Oliphant

This recipe comes from fellow chef Frank Camorra. Frank and I worked together a few years ago and I've always loved his passionate and robust approach to food. After a year of living, working and discovering his roots in Spain, Frank came home and opened Melbourne's MoVida Bar de Tapas y Vino. This is his version of the famous burnt cream custard.


375mL cream

125mL milk

Zest of 1/2 an orange

Zest of 1/2 a lemon

1 cinnamon stick

150g sugar

4 egg yolks


Preheat oven to 180C.

Bring the cream and milk almost to the boil with the zest and cinnamon. Allow to cool slightly then pour through a sieve into a bowl containing the sugar and egg yolks. Whisk to combine then transfer to a pan and cook over a low heat, stirring with a wooden spoon until the liquid thickens slightly and coats the back of the spoon.

Pour into four shallow ramekins 3cm high and place in a deep oven tray, filled halfway up the sides with water. Bake for about 25 minutes. Remove from water bath and cool completely.

To serve 

When ready to serve, sprinkle with more sugar and caramelise until quite dark, underneath a grill or with a brulee torch.