Crema Catalana with Star Anise and Citrus
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  • Crema Catalana with Star Anise and Citrus

Crema Catalana with Star Anise and Citrus

The biggest difference between French Crème Brûlées and Spanish Crema Catalana is that in France it is baked in a water bath and in Spain it solidifies in the fridge.


Step 1
  • Boil cream, milk and star anise and simmer on low heat for about 2 minutes.
Step 2
  • Grind up the star anise. Whisk together sugar and egg yolks. Add citrus peel and corn starch as well as 50ml of cream milk mixture and whisk for a minute.
Step 3
  • Add the rest of the milk, whisk well and then pour it back into the pan.
Step 4
  • Simmer on a low heat for about 5 minutes while stirring until the mixture begins to thicken.
Step 5
  • The mixture must not be warmer than 85 °. Whip the luke warm batter in a cold water bath.
Step 6
  • Pour into small dessert bowls and leave to stand in the fridge for about 3 hours.
Step 7
  • Sprinkle raw sugar evenly over the cremas and burn them with a gas burner or under the grill until the sugar melts and has a fine brown colour.


Semi-skimmed milk
200 ml
Whipped cream
200 ml
Star anises
Egg yolks
Caster sugar
60 g
Peef of 1
Peel of 1
Corn starch
1½ tbsp
Raw sugar
2 tbsp