FARE EXCHANGE Jump to recipe
Crema Catalana

Crema Catalana

Crema Catalana is traditionally prepared in a cazuela, a clay ovenproof dish available locally from select Spanish delicatessens and The Essential Ingredient. You’ll need to begin this recipe a day ahead.

“Would you kindly ask chef Jesse Gerner at the wonderful Añada in Fitzroy to share his recipe for crema Catalana? We go there all the time and yet I can never get enough of this simple dessert.”
Julieanne North, Fitzroy, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Crema Catalana

Serves 6
Cooking Time Prep time 15 mins, cook 1 hr (plus setting)
750 ml   (3 cups) pouring cream
250 ml   (1 cup) milk
Finely grated rind   of 1 lemon and 1 orange
1   cinnamon quill
9   egg yolks
175 gm   caster sugar, plus extra for dusting


1 Preheat oven to 160C. Combine cream, milk, rinds and cinnamon in a saucepan, bring to a simmer over medium heat and simmer to infuse (15 minutes). Strain (discard solids) and keep warm.
2 Whisk yolks and sugar in a large bowl to combine well. Gradually whisk in one third of cream mixture, then remaining mixture, and pour into a clean saucepan. Stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-7 minutes). Divide among six 200ml-capacity cazuelas or ramekins, place in a large roasting tray lined with a tea towel, pour in enough hot water to come halfway up sides of cazuelas, bake until custard just sets (35-40 minutes). Remove from pan, cool to room temperature, refrigerate until chilled and set (6 hours-overnight).
3 Scatter an even layer of sugar over each crema Catalana, caramelise with a blowtorch or under a preheated grill and serve.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.

RECIPE Jesse Garner, Anada, Melbourne PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Hazelnut mousse with honeycomb and chocolate Hazelnut mousse with honeycomb and choco... Saltwater potatoes with pebre sauce Saltwater potatoes with pebre sauce
Whipped cod roe Whipped cod roe Kritharaki Kritharaki
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next