Crema Catalana

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    8hrs 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    190

Crema Catalana is similar to crème brûlée but is traditionally made with milk flavoured with citrus zest and cinnamon. The smooth, creamy custard base is topped with a brittle layer of caramelised sugar, creating a perfect contrast of textures. This recipe includes instructions on how to caramelise the sugar layer under a grill, but for best results use a food-safe blow torch to brûlée the top layer, if you have one.

recipe updated Jan 14, 2026

Ingredients

  • Cornflour icon
    Cornflour
    1 tablespoon
  • Water icon
    Water
    1 tablespoon
  • Whole milk icon
    Whole milk
    600 g
  • Orange peel icon
    Orange peel
    ½
  • Lemon peel icon
    Lemon peel
    ½
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Egg yolk icon
    Egg yolk
    6
  • Caster sugar icon
    Caster sugar
    100 g
  • Caster sugar icon
    Caster sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Sieve
  • kCook icon Ramekin
  • kCook icon Jug
  • kCook icon Baking tray - medium

Step preview

  1. Add the ingredients into a small bowl, mix until combined and set aside
  2. Add the next ingredients into the appliance bowl, fit the splashguard
  3. Heat until hot - 2 minutes, 105°C, speed Off
  4. Pour the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting
  5. Clean the appliance bowl and fit the Whisk Tool
  6. Add the ingredients into the appliance bowl
  7. Whisk until pale in colour - 4 minutes, speed 4
  8. Then add the cornflour mixture
  9. Whisk until combined - 1 minute, speed 4
  10. Remove the orange and lemon peel, and the cinnamon stick form the jug
  11. Then slowly add the hot milk mixture while the machine is running
  12. Whisk until combined - 3 minutes, speed 1
  13. Remove the Whisk Tool and fit the Creaming Beater
  14. Cook until the mixture has thickened - 15 minutes, 85°C, speed Stir 1
  15. Strain the mixture through a fine mesh sieve into a jug
  16. Divide the strained mixture equally between 6 shallow ramekins and cover the surface with plastic wrap to avoid a film from setting
  17. Chill in the fridge overnight
  18. Preheat the oven (grill function) - high temperature
  19. Remove the plastic wrap from the ramekins and sprinkle each one evenly with a layer of sugar
  20. Place the ramekins on a baking tray and place under the preheated grill
  21. Grill until the sugar is caramelised, and remove the tray from the oven before the sugar gets too dark - 5 minutes
  22. Serve
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