Créma Catalan ice cream

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Créma Catalan ice cream
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Créma Catalan ice cream

Added by: on Dec 17th, 2010
Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.
Prep Time:
20 min
Cook Time:
360 min
Ready In:
6 h 20 min



Original Recipe Yield: 1 serving


  • 545 g (18.43 fluid ounces) whole milk
  • 85 g (2.87 fluid ounces) whipping cream
  • 50 g (1.76 ounces) powdered milk
  • 150 g (5.29 ounces) dextrose
  • 50 g (1.76 ounces) superfine sugar
  • 20 g (0.71 ounce) invert sugar
  • 100 g (3.38 fluid ounces) egg yolks
  • strip of lemon peel
  • strip of orange peel
  • 1 stick cinnamon
  • 1 vanilla bean
  • * For the caramel:
  • 100 g (3.53 ounces) superfine sugar
Nutrition Facts
Créma Catalan ice cream

Servings Per Recipe: 1

Amount Per Serving

Calories: 2207

  • Total Fat: 72.4 g
  •     Saturated Fat: 37.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 1240.9 mg
  • Sodium: 343.7 mg
  • Total Carbs: 361.2 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 341.9 g
  • Protein: 37 g

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First make the caramel: put the sugar into a pan and heat slowly until it turns to a golden caramel. Pour onto a sheet of waxed paper. Leave to set and then smash into small pieces. With a hand blender, mix the milk, cream, milk powder and dextrose until smooth. Put into a pan and bring to lO4°F (40°C).


Whisk in the sugars and egg yolks, than add the citrus pool, cinnamon stick and vanilla bean (halved) and scraps in the seeds. Bring up to 185°F (85°C) and take off the heat. Cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.


Put through a fine sieve, then into an ice cream maker and churn according to instructions.


Mix in the pieces of caramel and serve.


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Ratings & Reviews:



By: arlene on May 9th, 2012

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