Catalan Crème Pots

This is actually quite a light pudding that has all of the flavour of caramel without any of the sticky sweetness. It’s actually very simple to make and benefits from being made well in advance


  • 6 egg yolks
  • 150 g caster sugar
  • 25 g cornflour
  • 1.20 litres milk
  • 1 cinnamon stick
  • finely grated rind of 1 lemon
  • finely grated rind of 1 orange
  • 3 tblsp demerara sugar


  1. Place the egg yolks in a heatproof bowl with the sugar and using a hand-held whisk beat for 5 minutes until thickened. Tip in the corn flour and mix well to combine.
  2. Place the milk in a pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
  3. Strain the milk, discarding the cinnamon stick, lemon and orange rind and then gradually whisk into egg and sugar mixture. Place in a clean pan and slowly return to the boil. Reduce the heat and cook gently until the mixture coats the back of a wooden spoon. Remove from the heat.
  4. Leave to cool, then pour into 4 individual dishes or ramekins and chill for at least 4 hours or overnight is best to allow the custard pots to firm up.
  5. When ready to serve, sprinkle the tops evenly with the demerara sugar and caramelise with blow torch or under a preheated hot grill. Arrange on plates to serve.


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