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Orange Crema Catalana with Saffron

Orange Crema Catalana is more or less a Mediterranean take on a crème brûlée or burnt custard.
  • 40 minutes
  • Prep time10 minutes
  • 6 portions
recipe image Orange Crema Catalana with Saffron


  • 600 ml double cream
  • 3 strips pared orange rind
  • 1 small pinch saffron strand
  • 1 cinnamon stick broken
  • 6 large egg yolks
  • 75 grams caster sugar plus an extra 6 tsp for the topping

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Place the cream, orange rind, saffron and cinnamon into a large saucepan over a medium-high heat.
  2. Bring to just below boiling point then remove from the heat. Cover and set aside for 15 minutes to infuse. Strain the recipe mix through a fine sieve.
  3. Whisk the egg yolks and sugar in a large bowl until the sugar has completely dissolved. Gradually add the cream mixture, whisking until combined.
  4. Return to the saucepan. Place over a very low heat and cook, stirring continuously without boiling, for 20 minutes or until the custard has thickened.
  5. Pour the custard into 6 x 200ml ovenproof brûlée or ramekin dishes. Leave to cool completely at room temperature, then cover and place in the fridge overnight, or for at least 4 hours until firm.
  6. When you are ready to eat, preheat the grill to high. Sprinkle the extra sugar over the custard. Place the dishes into a deep roasting pan filled with ice. Cook under the hot grill for 2-3 minutes or until the sugar bubbles and caramelises. Alternatively use a cook’s blow torch.