Crema Catalana all’Italiana (Baked Vanilla Custard with Caramel)
Why this recipe works
- Smooth custard: A gentle water bath helps the egg yolk custard set evenly without becoming grainy.
- Brittle caramel finish: Caramelising the sugar just before serving creates a crisp top that contrasts with the cold custard underneath.
- Easy to prepare ahead: The custards can be baked and chilled in advance, leaving only the sugar topping to finish at the table.
Get the most out of this recipe
Timing notes
- Chill until fully cold: The custard needs time in the fridge to finish setting and develop its clean, sliceable texture.
- Serve after caramelising: The caramel crust is best once it has hardened but before it has time to soften in the fridge.
Texture tips
- Strain for a finer finish: Straining the custard before baking removes the vanilla pod and any small cooked egg particles.
- Look for a slight wobble: Remove the ramekins when the edges are set and the centres still move gently; they will firm up as they cool.
Make-ahead tips
- Bake the custards ahead: The custards can be chilled, covered, for up to 2 days before serving.
- Add sugar at the last moment: Wait to sprinkle and caramelise the sugar until just before serving so the crust stays crisp.
Ingredient notes
- Vanilla bean flavour: Using both the seeds and pod gives the dairy a rounded vanilla flavour as it warms.
- Milk and cream balance: Whole milk keeps the custard lighter, while double cream adds body and a richer mouthfeel.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 150°C (300°F). Put 4 ramekins in a deep roasting tin and bring a kettle of water to the boil.
- Pour the whole milk and double cream into a saucepan. Split the vanilla bean, scrape out the seeds, then add both seeds and pod to the pan and warm over a low heat until steaming but not boiling.
- In a mixing bowl, whisk the egg yolks with 80 g of the caster sugar and the fine sea salt until slightly paler. Slowly whisk in the hot vanilla milk mixture, then strain into a jug to remove the pod and any bits of cooked egg.
- Divide the custard between the ramekins. Pour boiling water into the roasting tin to come halfway up the sides of the ramekins, then bake for 30 to 40 minutes until the edges are set and the centres still wobble slightly.
- Carefully lift the ramekins out of the water bath and leave to cool to room temperature. Chill until completely cold and set, at least 1 hour.
- Just before serving, sprinkle the remaining 40 g caster sugar evenly over the tops in a thin layer. Caramelise with a blowtorch until deep golden, then leave for 2 to 3 minutes for the caramel to harden before serving.
Recipe notes
Tips
- For the smoothest custard, keep the milk and cream just below a simmer and whisk constantly as you pour it into the yolks.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg yolks where available.
Substitutions
- Replace the vanilla bean with 2 tsp vanilla extract, whisked into the warm milk and cream off the heat.
Storage
- Refrigerate up to 2 days
- Chill the baked custards (without caramel) covered in the fridge for up to 2 days. Caramelise the caster sugar only at the last moment, as the crust will soften if stored.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 50min (20min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Milk
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