Crema Andorrana

About This Recipe

Crema Andorrana is the mountain cousin of crème brûlée and crema catalana — a fragrant vanilla and lemon custard baked until set, then finished with a crackling caramelised sugar crust. It is the dessert of choice at Andorran restaurants and family Sunday lunches, beloved for its contrast of cold cream and warm brittle sugar.

Ingredients

Serves 4

• 500 mldouble cream
• 5 largeegg yolks
• 80 gcaster sugar, plus 4 tsp for topping
• 1 tspvanilla extract
• 1 striplemon zest

Instructions

1. 1

   Infuse the cream

   Heat cream with lemon zest in a saucepan over medium heat until just below simmering. Remove from heat, add vanilla, and leave to infuse 10 minutes. Remove zest.

2. 2

   Make the custard base

   Whisk egg yolks and sugar in a bowl until pale. Slowly pour the warm cream over the yolks, whisking constantly.

3. 3

   Bake in a water bath

   Pour custard into 4 ramekins set in a roasting tin. Fill the tin with hot water to halfway up the ramekins. Bake at 150 °C for 35–40 minutes until just set with a slight wobble in the centre.

4. 4

   Chill

   Remove ramekins from the water bath, cool to room temperature, then refrigerate at least 2 hours.

5. 5

   Caramelise and serve

   Sprinkle 1 tsp caster sugar evenly over each custard. Torch or grill until deep golden and crackly. Serve immediately.

Variations

• •

  Add a tablespoon of Marc d'Andorra (local grappa) to the custard for a boozy note.

• •

  Infuse with cinnamon instead of lemon zest.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate unbaked custards up to 24 hours; caramelise just before serving.

Frequently Asked Questions