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Catalan Cream


Serves 4

  • 3 egg yolks
  • 500ml milk
  • 80g sugar
  • 20g cornflour
  • 1 cinnamon stick
  • Pieces of lemon peel
  • Zest of 1 lemon


In a bowl whisk the egg yolks with the sugar and cornflour. Pour the milk into a saucepan and add the egg mixture with the lemon peel, zest and cinnamon. Cook on a medium heat until close to boiling point, stirring continuously. Before it boils take it off the heat, remove the cinnamon stick and divide into small dishes. Refrigerate ready for serving. Before serving if you have a blowtorch add some more sugar to the top of the pudding and burn the sugar until it develops a hard crust.