Crema Catalan


I didn’t do a very good job of Crema Catalan, which is a lemon flavoured custard with a crisp toffee topping. I didn’t sieve the cornflour, which contributed to the lumps and then I mixed the eggs into the milk mixture, rather than the other way around, which made the eggs go sort of stringy. I didn’t have lemons either, so I used a splash of Limoncello instead. (I made the Limoncello a couple of years ago and it is delicious). Still, learn from my mistakes and give Crema Catalan a whirl, because it is yummy.

395gm tin of sweetened condensed milk
1 lemon rind (or splash of Limoncello)
2 C boiling water
3 Tblpns cornflour, sifted
2 eggs
4 Tblspns sugar

Combine the sweetened condensed milk, lemon and water.

Whisk the eggs and cornflour until smooth, then whisk in the condensed milk mixture.

Pour the whole lot into a saucepan and continue stirring (or whisking if the mixture goes lumpy) over a low heat until thickened. If you look closely at the picture below, you can see yolky lumps in mine, which could have been avoided had I mixed the ingredients the way I’ve told you, instead of the way I did.


Pour into ramekins and refrigerate for an hour.

Sprinkle the tops with sugar and put the blow torch to good use. He Who Eats All of Our Leftovers has warned the younger members of the household to stay out of the kitchen while I am wielding the blow torch, I’m not sure why. I haven’t singed anything yet.