Crema Catalana with Orange


This rich Catalana recipe is funny to prepare (with or without an orange layer) and can be prepared for more people at once.

It’s a variation of the traditional Catalana which does not include the orange layer.

I used a kitchen torch to caramelize the sugar, but I see that for many people this could be a problem and the oven method is quicker…however the oven doesn’t heat everywhere the same and you may have very dark spots, while other mold are still pale.

I have the iron equipment at home, we bought it in Spain a long time ago, while now in Spain almost nobody is caramelizing in this way. At this time small special equipment with a hot spiral make the procedure much easier.

I really prefer to heat only form above, in the oven I would have the problem that the molds would be heated all around; for this I suggest to use a cold water bath….if you have time, I still prepare the torch method!

After the caramelization process the sugar should turn translucent, hard and crunchy…exactly as we love!

Crema Catalana with Orange

  • Servings: 4 medium or 8 mini portions
  • Difficulty: medium
  • Print

Autor: Crema-Catalana-with-Oranges-2


Bottom layer:  prepare orange jelly or some (about 1 tablespoons per portion) orange jam

  • 1 cup orange juice, fresh
  • 1-2 teaspoon jelly powder for fruit juice, or quantity according to the package for 1 cup liquid
  • Sugar for juice, to taste


  • 500 ml milk
  • 1 orange zest, only orange part
  • 1 small piece cinnamon, optional
  • 1/2 teaspoon vanilla, optional
  • 3 egg yolks
  • 85 g sugar
  • 2 tablespoons cornstarch


  • 4 tablespoon sugar for topping


  1. Bring the orange juice with jelly powder and sugar to boil stirring continuously. When it comes to boil pour it equally into the ramequin molds. Let cool down and place into the refrigerator or shortly in the freezer to set. If you don’t want to prepare the orange jelly, you can simply place some bitter orange jam on the bottom of the molds.
  2. Place milk in a pot with orange zest, cinnamon and vanilla and bring slowly to boil. Let sit to extract the aromas, cover to keep warm.
  3. In a small bowl stir together yolks, sugar, starch and a few tablespoons of the prepared milk. Stir until smooth.
  4. Bring pour the yolk mixture into the milk stirring continuously and heat again until thickened.
  5. Pour gently over the orange layer (make equal portions). Let sit to cool down and then place into the refrigerator to chill.
  6. Just before serving sprinkle with sugar.
  7. Caramelize your molds under the broiler (may take about 10 minutes, keep watching at them!) best in a cold water bath until well caramelized and the color turns gold-brown or using a kitchen torch or the special equipment.
  8. Serve immediately!



4 thoughts on “Crema Catalana with Orange

    • 🙂 Until a few year ago I used the special “old iron” equipment which I heated in the fire. With the torch it’s much easier, but with the old equipment is more fancy! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s