an image of crema catalana and avonmore whipped cream tub

Crema Catalana

Recipe cooking time


  1. Split the vanilla pod in half and add to a saucepan along with the milk, orange zest, and cinnamon sticks and bring just to the boil, and remove from heat and pass through a sieve.

  2. In a separate bowl beat together the egg yokes, sugar and cornflour.

  3. Gradually whisk in the warmed milk mixture until combined.

  4. Return mixture to a clean heavy saucepan and cook stirring continuously over a medium heat until the mixture coats the back of a spoon.

  5. Allow to cool slightly, strain into a jug and pour into ramekins and allow to cool for 3 hours until set.

To serve

Sprinkle 1 tablespoon of caster sugar evenly over each ramekin and carmalise under the grill or a blowtorch. Serve with Avonmore dessert cream.


  • 800ml Avonmore whole milk
  • 1 vanilla pod
  • Zest from 1 orange
  • 2 cinnamon sticks
  • 8 egg yolks
  • 200 g caster sugar
  • 3 tbs corn flour
  • 6 Tbsp caster sugar for caramelising the top

crema catalana

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