Orange Crema Catalana Recipe

Printer-friendly versionPrinter-friendly version

One of the most traditional and sweetly delicious Spanish recipes. There are so many variations of this dish, but we find this one the easiest to prepare. Can be made the day before, and simply turned out onto a serving platter when you are ready. You can use dariole moulds, low individual flan dishes, ramekins, almost any single portion serving dish, including disposable plastic ones.  Decorate them with fruit, candied fruit, or as we have done, pomegranate seeds for a healthy option.

Serves: 6
Preparation Time: 1 hour, plus chilling



5 oz full-fat milk
10 oz single cream
Zest of 1 orange
6 oz caster sugar
4 eggs
Orange zest (caramelized) or other fruit, such as pomegranate seeds



Put the milk and cream into a pan and add the orange zest. Bring just to the boil, then set aside for 30 minutes to infuse.

Meanwhile, put 5 oz sugar into a heavy-based pan with 2 tbsp water and dissolve over a low heat. Continue cooking until it is a golden caramel color. Divide between 6 x 4 oz ramekins, tilting them to cover the bases. Set aside to cool.

Preheat the oven to 300°F/150ºC/Gas mark 2. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the cream into the eggs, discarding the zest, and stir well. Pour the mixture into the ramekins, then place in a large roasting tray. Pour in hot water until halfway up the ramekins sides. Cook for 30-35 minutes, until firm but with a wobble. Cool, then chill for at least 2½-3 hours.

Loosen each Crema Catalana with a knife, turn a suitable plate upside down over the top, and quickly turn over. Remove the ramekin or dish and decorate with your choice of fruits or caramelized fruits, even grated chocolate for indulgence!