Delicious Crema Catalana with Rum

Delicious Crema Catalana with Rum

This is much easier than making crème brûlée. You don't need an oven or a blowtorch! This delicious dessert is done in 10 minutes.

Ingredients: 2 ramekins

Egg yolk
80 g
Heavy Cream
40 g
15 g
Cornstarch or plain flour
4 g
1 dessertspoon-1 tablespoon (I used 1 tablespoon. You can also substitute with vanilla syrup or vanilla essence)
Granulated sugar for caramelizing
1 rounded tablespoon per ramekin


1. Heat the milk and heavy cream in a small pot and remove from the heat just before it reaches boiling point.
2. Beat the egg yolk and sugar until pale yellow (as if to blanchir).
3. Add the sifted cornstarch or flour all at once.
4. Slowly add the rum and the heated milk with heavy cream. Mix them thoroughly.
5. Pass the mixture through a sieve, put it back in the small pot and simmer over low-medium heat.
6. Quickly mix with a spatula in the same way as making a custard cream.
7. When it starts to thicken, turn off the heat immediately (it's done when it drips slowly from the spatula).
8. Pour into the ramekins and sprinkle some granulated sugar on top. Take a metal spoon and hold it in a gas flame until hot.
9. When the spoon is heated, place it over the sugared top and move it around until it sizzles.
10. When you repeat this a few times, the sugar gets golden brown in color and forms a crispy top.
11. If you are serving them cold, you can enjoy the crispy top by following the processes after Step 8 once they are chilled.

Story Behind this Recipe

I wanted to quickly make a delicious dessert for the guests.