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Crema Catalana with raspberries


Serves: 6
timePrep time: 15 mins
timeTotal time:
Crema Catalana with raspberries
Recipe photograph by Martin Poole

Crema Catalana with raspberries


Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
321Kcal
Fat
17gr
Saturates
9gr
Carbs
37gr
Sugars
36gr
Fibre
1gr
Protein
6gr
Salt
0.1gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 200ml milk
  • 1 x 300ml pot single cream
  • pared peel of 1 large lemon, in strip
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 vanilla pod, split and seeds reserved
  • 200g raspberries, plus extra to scatter on top
  • 6 large egg yolks
  • 100g caster sugar
  • 1 tbsp cornflour
For the topping
  • 6 tbsp caster sugar

Step by step

  1. Put the milk, cream, pared lemon strips, bay leaf, cinnamon stick and vanilla seeds and pod in a saucepan and gently bring to the boil. Remove from the heat and allow to infuse for 15 minutes.
  2. Divide the raspberries between 6 ramekins.
  3. In a medium-sized bowl, whisk the egg yolks, the 100g sugar and the cornflour until pale and creamy. Sieve the milk mixture onto the egg yolks, discarding the flavourings. Then return the pan to the heat.
    Tip
    These need a cook's blowtorch for the caramel but, if you don't have one, serve them without the caramel and with chilled single cream poured on top, a sprinkle of cinnamon and extra raspberries.
  4. Whisking all the time, heat the creamy liquid gently for 4-5 minutes until thickened – but don't let it boil.
  5. Pour the thickened mixture into the ramekins, dividing it equally between them. Cool, then chill for a couple of hours to set.
  6. Sprinkle 1 tablespoon of sugar evenly over the surface of each crema Catalana and then caramelise it using a blowtorch. Set aside to cool and serve with a few extra raspberries on the top.

    Please note: this recipe contains partially cooked eggs. 
    Tip
    These need a cook’s blowtorch for the caramel but, if you don’t have one, serve them without the caramel and with chilled single cream poured on top, a sprinkle of cinnamon and extra raspberries. Either way, they’re best made and eaten on the same day.

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