• 2 cups whole milk
  • 1 cup cream
  • 4 strips orange peel 
  • 1 cinnamon stick 
  • 5 egg yolks
  • 1 cup sugar
  • 3 tbs corn starch

Heat milk, cream, orange rind and cinnamon over low heat until the point of boil.

Remove from the heat and let it cool down.

Strain the milk and cream mixture to remove the orange peel strips and cinnamon stick.

Mix the egg yolks and sugar until you obtain a thick creamy mixture.

Dissolve the cornstarch in ¼ cup of milk mixture, the stir it back into the remaining milk.

Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.

Cool the cream and pour into the ramekins or cazuelas.

When ready to serve sprinkle 1 teaspoon of sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt.  (Or burn the sugar with a blowtorch)

Serve immediately.

Buen provecho!


Although the recipe of the world-famous Can Roca Restaurant’s pastry chef Jordi Roca is referred as Crema Catalana in a variety of resources, it is technically a kind of Crème Brulee. However, I wanted to share this light and delicious recipe while the strawberry season is approaching.


• 1 cup Milk

• 1/2 cup cream

• 1 vanilla stick

• 3 egg yolks and 1 full egg

• 1 cup powder powder

• 300 gr strawberry

Cut the vanilla stick into two vertically and remove the vanilla extract from the middle. Put this vanilla extract with milk and cream in a saucepan and boil them altogether. Then strain it. 

Mix the egg yolk, egg and sugar in a bowl. Then add  it to milk+ cream mixture, mix well. Fill the soufflé containers and cook in a pre-heated oven at 85 ° C for 45 minutes (bain marie style) Chill for 24 hours or overnight.

Prepare strawberry sauce about 1 hour before serving. Keep 1-2 strawberries aside  for decoration. Slice the rest of strawberries finely, add 1 teaspoon sugar on top. Place the strawberry on a pot filled with boiled water by covering it with cling wrap. Keep it for 1 hour on hot water in bain-marie; then strain it.

In the meantime, take the dessert out of refrigerator, sprinkle 1 teaspoon of sugar over each ramekin or cazuela, burn the sugar with a blowtorch.

Decorate it with fresh strawberries and strawberry sauce.

Buen provecho!

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