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Creme Catalane

Creme Catalane

There is no doubt that Spain and France have long argued about this popular dessert that is very similar to the Spanish version. Near the disputed border of Spain and France and southern regions that hug Catalonia, many French people enjoy this dessert. Often called Crema Catalan in Spain, this version of their recipe is similar.
The difference is the French version has a lemon zest with raw unrefined sugar rather than burnt white sugar. This rich caramel taste gives the Creme  Catalane a distinct flavor. It also uses cornflour instead of corn starch. Check it out:


  • 6 Eggs (these should be farm fresh brown eggs)
  • 4 cups Milk
  • 1 stick Cinnamon
  • 250 gm Sugar (should be caster sugar)
  • 50 gm Corn flour
  • Half of one lemon’s zest (use a fine grater for this)
  • Raw natural sugar (unrefined cane sugar)