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Spanish and Catalan cuisine

How to prepare a typical Catalan cream with “Cocina en…”

Written by Adriana

In our bimonthly gastronomic section sponsored by the website “Cocina en…” we want to suggest you learn how to prepare a delicious traditional recipe: the Catalan cream! As always, you can surprise your friends and family with your culinary skills and the invaluable help of the “Cocina en..” experts. And you can keep learning at “Cocina en…” courses in which you’ll get great discounts if you say you come on behalf of ShBarcelona. Choose the April course or courses that you like the most and get a 10% discount on all of them. DON’T MISS OUT ON ANY OF THEM!

Catalan Cooking Workshop: April the 10th
Creative Tapas Workshop: April the 16th
Rice Workshop: April the 20th
Cooking Course to seduce: April the 13th
Cooking with Seaweed: April the 16th
Course Wine and Cheese Pairings: April the 19th


This recipe is typical of Catalonia and is usually done on the day of St. Joseph, on March the 19th, the Father’s Day. A very simple and delicious recipe!

INGREDIENTS (for four or five servings)

500ml milk
4 eggs
125gr sugar
20gr fine corn flour (cornstarch)
peel of one lemon


Boil the milk, the cinnamon and the lemon peel in a pot. Put 50cl of the milk aside to dissolve the cornstarch.

Just before the milk starts to boil, toss the sugar and mix everything up.

In another saucepan, off the heat, toss the four egg yolks and beat them up. When the milk starts to boil, threw it gradually to the bowl where the eggs are, through a strainer to prevent it from cinnamon and lemon peel to fall on the mix. Stir slowly with a wooden spoon and add the flour also through a strainer to avoid any lumps.

Now, we can put the pot on the fire and stir the mix up until we see that it begins to boil, then remove from the heat it, but continue stirring for another minute until you see that gets thick and we can put it on the earthenware pots.

Once the cream gets cold, add the sugar above and burn it with a shovel or torch to caramelize, leaving the typical hard layer of sugar on top. If you don’t have a shovel or torch to burn the sugar, you can put the pots in the oven and cook it with the grill, making sure that it doesn’t get burnt.

We can put them the pots in the fridge to cool them up and serve it after.

Enjoy your meal!

About the author


Adriana is a writer, content & community manager, web designer, media analyst and tireless traveler.

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