4 People
4 Fresh Large Gold AIA Eggs
100 g of brown sugar
The zest of a lemon
300 ml of cream
100 g of granulated sugar
300 ml of milk
40 g of cornstarch


The Catalan cream is a dessert with a soft and creamy consistency, enclosed in the characteristic crunchy film of caramelized sugar.
Legend has it that it was invented by Catalan nuns, but the English also claim the paternity of the dessert: it seems that in the 17th century in Cambridge the English cream was served by caramelizing the surface with a hot iron bearing the college's coat of arms.

It is the perfect dessert to serve at the end of a dinner with friends or even, why not, the twist to surprise your sweetheart at the end of a romantic date: the Catalan cream is the easy and tasty recipe for all occasions!

So here is the complete recipe to prepare a delicious Catalan cream!



First, cut the zest of a lemon, pour the milk and cream into a saucepan and set aside a glass of milk that you will need later. In the saucepan add the lemon zest, half of a cinnamon stick and bring to a boil.


Then turn off the heat and remove the cinnamon and lemon zest. Now in a bowl, beat the yolks of 4 eggs together with the sugar, adding the cornstarch that you have previously dissolved in the glass of milk set aside. Mix well and gradually add the egg and cornstarch mixture to the boiling milk.


Now pour the cream into a saucepan and let it boil over medium heat, stirring occasionally with a wooden spoon. Cook until the spoon is veiled. 


Pour the cream into many low circular containers and let it cool before putting it in the fridge for about 3 hours. 

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.