Spanish Crema Catalana with Sherry-Soaked Prunes Recipe


Spanish Crema Catalana 
with Sherry-Soaked Prunes
A Catalan dish similar to crème brûlée

Crema catalana is traditionally served on Saint Joseph’s Day. The custard is flavoured with lemon or orange zest, and cinnamon.

Spanish Crema Catalana
with Sherry-Soaked Prunes Recipe

Serves 4


350ml sweet sherry

1/3 cup caster sugar

350g pitted prunes 

375ml pouring cream

375ml milk

2 pieces (10cm long) lemon rind

2 pieces (10cm long) orange rind

1 cinnamon stick

1 vanilla bean, split and scraped

6 egg yolks

¼ cup brown sugar 


To make sherry-soaked prunes, place sherry and caster sugar in a saucepan over medium heat and stir until sugar dissolves. Add prunes and simmer for 2-3 minutes, or until plump. Set aside and let cool.

Place cream, milk, citrus rinds, cinnamon, and vanilla in a medium saucepan over medium heat; bring just to the boil. Set aside for 10 minutes for flavours to infuse. Strain through a sieve and discard solids. Whisk egg yolks and brown sugar until thick and pale; gradually add cream mixture.

Return to a clean saucepan and cook, stirring, over low heat for 4-5 minutes, or until mixture thickens and coats the back of a spoon. Pour into four 1-cup-capacity ramekins and refrigerate for 6 hours or overnight.

Pour some of the prune syrup over the top and serve with remaining prunes and syrup.


Love Spanish cuisine? Make sure you check out our 13 Spanish Recipes For Your Weekly Menu. 


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