Créma Catalan ice cream


by: NYC Cook

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.


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serves: 1

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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1.  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).

2.  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.

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

4.  Mix in the pieces of caramel and serve.

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