Catalan Cream

 IMG_2649 IMG_2651 IMG_2661 I can’t believe this is 50th Friday Fiesta already, time flies but it’s been a pleasure to join Fiesta Friday since the very beginning. An enormous thank you to Angie for the best weekly party, your help, and your generosity. I have met so many new blogs, and bloggers during these past 50 weeks because of your Fiesta’s, and so, I bring you today a sweet and unctuous dessert as a thank you!

The Catalan Cream is not a Crème brûlée, it looks like the same but there are some differences, including the ingredients, and the process of cooking. The Catalan Cream contains milk, egg yolks, corn flour, sugar, cinnamon stick and is cooked into a sauce pan on the stove, while the Crème brûlée, contains fewer egg yolks, vanilla, cream, sugar and cooked in a bain-marie into the oven.

This recipe is adapted from the pastry chef Cristophe Michalak. Simple, easy and delicious, I hope you will enjoy it!

Thanks to Selma @ Selma’s Table and Sue @ Birgerbird for co-hosting this week’s this special Fiesta Friday. If you have not yet joined Fiesta Friday I advise you to come 🙂

Serves: 4 smalls ramekins or 2 medium ramekins (for me).


  • 500ml of full-fat milk
  • 1 cinnamon stick
  • Zest of 1 orange (for me)
  • 120g of demerara sugar
  • 4 egg yolks
  • 25g of corn flour
  • Additional sugar for the caramel before serving.

Procedure: Easy

  1. Boil the milk in a sauce pan with the cinnamon stick and the zest of 1 orange.
  2. Remove the sauce pan from the heat and cover it and let to infuse for 15 minutes.
  3. Remove the cinnamon stick from the pan.
  4. In a bowl, whisk together the egg yolks, the corn flour, and the sugar until it becomes pale and creamy.
  5. Pour the infused milk into the bowl and whisk slowly.
  6. Now, pour the mixture into the sauce pan and cook again on a medium heat until the cream becomes thick (stir continually).
  7. When the cream is ready, pour it into the ramekins and refrigerate for 4 hours (for me).
  8. Before serving, sprinkle all the surface of each ramekin with demerara sugar and burn it with a blowtorch to make the caramelized layer.
  9. Serve immediately.

This dessert is unctuous and creamy. You first have the caramel and at the same time, you have the smooth texture of the cream in your mouth!

Bon Appétit.

PS: If you don’t have a blowtorch you have another option, preheat the broiler of your stove, place the ramekins under the broiler and caramelize. Remove from the oven and serve immediately. The only problem is the Catalan Cream will heat up into the oven during this procedure, so be sure to refrigerate for more hours.

90 thoughts on “Catalan Cream

  1. skd

    This is one exotic dessert Linda. Loved that you added the orange zest. Can imagine the aroma and the flavor. Love the glaze on it too. I am looking to buy a blow torch soon.Any suggestions?

  2. toozesty

    You can’t go wrong with desert and a blow torch 😉 . well, mayhaps I could go wrong with the blow torch. I’m still puting one on my list of wanted culinary devices though! Happy 50th fiesta!

    • lapetitepaniere

      Thank you so much for your nice comment, Suzanne 🙂 The cinnamon stick brings a spicy taste to the cream and the orange zest a subtle flavor to this simple dessert. We really enjoyed this sweet this weekend!

  3. Selma's Table

    Linda, these look fabulous. I am not a fan of creme brûlée – it’s a bit bland for me but I LOVE this with the cinnamon and the orange zest. Bookmarking this one! Thanks so much for bringing this to the party – Happy Fiesta Friday!

    • lapetitepaniere

      Thank you Selma 🙂 This is not crème brûlée but it looks like; Selma, I promise that you will love this one, the spicy taste of the cinnamon and the flavor of the orange zest are so nice in this simple recipe. Thank you for co-hosting this 50th Fiesta Friday!

  4. thejameskitchen

    I like your orange & cinnamon touch here and will definitely dig out the blow torch again for some of this Crema catalana. Here’s to hoping they will look equally enticing as yours. Have a great weekend (I can imagine it will be a great one with some of those around)! N xx

    • lapetitepaniere

      Thank you very much, Nicole 🙂 It was a really nice dessert, a little spicy with the cinnamon and flavorful with the orange zest. A real pleasure for my sweet tooth…I’m sure your Crema Catalana will be delicious because I know how you cook, Nicole. Have a nice week xx

  5. Ginger

    I love Creme Catalan – and creme brulée, for that matter …. Thank you so much for sharing this recipe! I use the broiler instead of any blowtorch, and it works fine for me (managed to give my Italian meringue a lovely colour today under it ;-)), but thank your for the suggestion to cool the creme for a little longer!

    • lapetitepaniere

      Thank you very much and you’re welcome, Ginger 🙂 I love both of them too, sweet and creamy. I like the sound of the cracking noise of the caramel 😉 Are you going to post your Italian meringues?

  6. Loretta

    Wow Linda, this looks just fabulous! I recently bought some ramekins when I made Angie’s choco-flan dessert over Christmas, and I’ve been looking for recipes where I could use them again. This just fits the bill. I might have to purchase a blow torch too, your colors look perfect!

  7. Amanda

    Gorgeous photos! Crema Catalan is one of my favorite desserts ever. Wow this looks amazing. Do you own a blow torch? I really have to be careful with this recipe. I might start making it every day. Yum!

    • lapetitepaniere

      Thank you for your kind words, Amanda 🙂 In this recipe Christophe Michalak used the zest of green and yellow lemon, I choose to work with the zest of 1 orange. It was very tasty and a little bit spicy with the addition of cinnamon stick. I’m addicted now 😀 I own a blow torch (gift for my lovely family). Have a nice week!

  8. Nancy

    I never made it to FF this week, Linda, and it appears I really missed out… This contribution of yours looks amazing! Your fabulous photos are soooo enticing. 🙂 The flavors sound delicious!

  9. platedujour

    Linda darling it’s late here and I have to suffer again!! This looks so yummy! Next time I’m not waiting for you to invite me- I’m coming and I hope you’re ready for it 😀 2 big ramekins please! xx

  10. Fae's Twist & Tango

    “Every woman should have a blow torch.” ~ Julia Child
    With this gorgeous presentation of yours, you have convinced me to look into a blow torch for my kitchen. I think I have had catalan creme. To find out, I have to make it for myself! Just Lovely, Linda!

    • lapetitepaniere

      Thank you very much, Fae 🙂 The cream is one of the simplest dessert you can make, few ingredients and a “blow torch”. Any type of flavoring can be used (lemon, lavender…) to create your own version, really good. Have a great weekend!

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