Spiced Crème Catalan

Makes 600G Prep Time 2 minutes   Cook Time 8 minutes   Rated:

The Spanish cousin of crème brûlée, Spiced Crème Catalan can be either piped when completely cold, or set directly in smaller ramekins or glasses. You should give it a whirl with Passionfruit Broth and Tropical Fruit Salad. It is really just a custard dressed up to go out for the evening. With or without your accompaniments, the dessert is quite elegant and yet so easy to make!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!


  • 2 cinnamon stick(s)
  • 1 Zest orange, finely grated
  • 1 Zest lemon, finely grated
  • 80 Grams raw caster sugar BUY
  • 200 Grams milk
  • 400 Grams cream
  • 100 Grams egg yolks
  • 2 gelatin sheets, soaked water and squeezed out



Toast the cinnamon sticks in a dry frying pan and cool.


Place cinnamon, zests and sugar into the Thermomix bowl and mill 10 sec/speed 10.


Add remaining ingredients and cook 8 min/80°C/speed 6.


Strain if desired.


Cool. Serve as directed.

Served with

More Sweets

That's all the recipes!

No more recipes to load