Saffron crème catalana brings a delicate aroma and golden colour to a creamy Spanish dessert. A crisp caramelised sugar top contrasts with the soft milk custard underneath, scented with lemon and cinnamon.
Serves 4 · Cook gently on the hob · Chill for at least 2 hours · Caramelise the sugar just before serving.
Ingredients for 4 servings
- 500 ml whole milk
- 4 egg yolks
- 100 g sugar
- 1 tablespoon cornflour (cornstarch)
- 1 small pinch of saffron threads
- 1 teaspoon finely grated lemon zest
- 1 cinnamon stick
- 3 tablespoons cane sugar, for the caramelised topping
How to make saffron crème catalana
- Infuse the saffron. Reserve 2 tablespoons from the milk and warm them. Add the saffron and steep for 10 minutes.
- Flavour the remaining milk. Heat it with the lemon zest and cinnamon until it reaches a boil. Take off the heat, leave for 5 minutes and strain out the cinnamon and zest.
- Mix the yolks. Whisk the egg yolks, sugar and cornflour together until smooth.
- Temper. Slowly pour the warm flavoured milk into the yolk mixture while whisking continuously.
- Thicken gently. Return the mixture to the pan. Stir over low heat until it thickens, taking care not to let the eggs scramble.
- Add the saffron. Stir in the saffron milk and threads. Divide the custard between four serving dishes and allow it to cool before refrigerating.
- Chill and finish. Chill for at least 2 hours. Immediately before serving, sprinkle the cane sugar evenly over the tops and caramelise with a kitchen torch, following its safety instructions.
Tips for a silky custard and crisp top
Keep stirring as the custard thickens, paying attention to the base and corners of the pan. If needed, strain it before dividing between dishes for a finer texture. Add the saffron infusion at the end to keep its aroma delicate.
Caramelise the topping just before serving so it retains its crisp texture. Use suitable heat-resistant dishes and keep the torch away from flammable items.
Frequently asked questions
Can I prepare the custard ahead?
Yes. Keep it covered in the refrigerator and add the sugar crust shortly before serving.
Is this baked like crème brûlée?
No. This version thickens on the hob with egg yolks and cornflour, then sets as it chills.
Which allergens are present?
The recipe contains milk and eggs. Check all ingredient labels when serving someone with an allergy.
More saffron desserts
Try saffron cheesecake or kesar kulfi. Explore the Saffron Academy, or discover saffron for your next dessert.