Blackberry and Raw Milk Crema Catalana by Keith Boyle

Blackberry and Raw Milk Crema Catalana by Keith Boyle

Crema catalana is a Spanish custard dessert very similar to crème brulee.



  • 4 Egg Yolks
  • 100g Sugar
  • 300ml Raw Milk
  • 200ml Cream
  • 200g Blackberries
  • 2 Tbsp Vanilla Essence
  • 1 Tbsp Cornflour
  • 1 Cinnamon Stick


  1. In a large bowl, beat together eggs, sugar and cornflour.
  2. Warm together the milk, cream and vanilla until just below boiling.
  3. Add this to the egg and sugar mixture and mix well.
  4. Return to the pot and cook until it starts to coat the back of a wooden spoon, be very careful at this point as over cooking will result in scrambled eggs.
  5. Once ready pour into a clean bowl and add the cinnamon stick.
  6. Let to cool slightly.
  7. To assemble, place some fresh blackberries in the bottom of 4-6 ramikens depending on size.
  8. Remove cinnamon stick and pour custard into ramekins.
  9. Refrigerate until set.
  10. To serve, dust top with brown sugar, and using a blow torch or very hot grill, caramelize the sugar.
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