Crema Catalana – Willey Weekly Bake 96


This weeks bake just had to be Spanish due to my holiday to Spain. I had attempted to make some churros in our Airbnb whilst we were there. I managed to get all the ingredients from the local shop. Made them it was all going really well then when I was halfway through frying them in the oil the hob just stopped working and produced no heat! So no surprise they were a bit of fail so I didn’t think it would be appropriate to post them on my blog instead I made my favourite Spanish dessert for the family when I returned home on Sunday for our family BBQ.


  • 500ml Milk
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/2 tsp cinnamon
  • drop of vanilla bean paste
  • 90g Caster sugar
  • 7 large egg yolks
  • Corn flour 1 heaped tsp


  1. Heat the milk, zest, cinnamon and vanilla in a medium sauce pan on the hob stirring until gently bringing to the boil.A47B855B-492A-41AF-9070-0813CF3BD57B
  2. Remove from heat and strain using a sieve to remove the zest.4FDBE4AD-D6E9-46FD-BCFB-4A8887BE232C
  3. Whisk together the sugar and egg yolks until fluffy and put to one side.10FAEE37-30F1-476E-A99C-32AA2DB19DAD
  4. Put the milk mixture back in the pan and heat until boiling.51C79D8D-F24E-4424-AE4F-AEFAEA3C5D59
  5. Slowly whilst still on the heat add the egg mixture of the milk mixture making sure to continuously stir.8F6A031D-F7B4-466A-992B-789E90EE87AA
  6. Stir on the heat until it thickens and coats the back of the spoon.
  7. Fill six ramekins, leave to cool slightly then cool in the fridge for 6 hours of until set.9F0F4803-5C15-431C-B234-C3A1388B08E6
  8. To finish add a small amount of demerara sugar to the top of each ramekin and use a blow torch to caramelise.


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