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Crema Andorrana
Andorra's silky baked custard with a caramelised sugar crust.
Prep
15 min
Cook
45 min
Servings
4
Difficulty
Medium
4.9
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Andorra's silky baked custard with a caramelised sugar crust.
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.
Serves 4
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.
Whisk egg yolks and sugar in a bowl until pale. Slowly pour the warm cream over the yolks, whisking constantly.
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.
Remove ramekins from the water bath, cool to room temperature, then refrigerate at least 2 hours.
Sprinkle 1 tsp caster sugar evenly over each custard. Torch or grill until deep golden and crackly. Serve immediately.
Strain the custard through a fine sieve for the smoothest texture.
The custards must be very cold before caramelising — otherwise the cream melts before the sugar sets.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
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.
Refrigerate unbaked custards up to 24 hours; caramelise just before serving.
Crema Andorrana shares its ancestry with crema catalana, a dessert that has been made in the Pyrenean region since the Middle Ages.
A very hot grill (broiler) works — place ramekins close to the element for 2–3 minutes.
It was cooked too hot — always use a water bath and low oven temperature.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (180g / 6.3 oz) · 4 servings total
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