Chef's Recipes

Crema Catalana

Australian Gourmet Traveller Spanish dessert recipe for crema Catalana by Jesse Gerner from Anada restaurant in Melbourne.

By Jesse Garner
  • Serves 6
  • 15 mins preparation
  • 1 hr cooking plus setting
Crema Catalana
Crema Catalana

“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

To request a recipe, write to Fare Exchange, , 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 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.


  • 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 .

  • Author: Jesse Garner