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(Español) Texturas de chocolate al Cava

XXI Century Catalan Cream (Catalan Crême Brulée)

Restaurant Cal Blay. Sant Sadurní d’Anoia


  1. For the cream, Boil the milk with the cream and sugar. Add the egg yolks. Remove from heat and stir.
  2. For the syrup, mix all the ingredients leave it to infuse while you make the syrup and strain..


In a cocktail glass pour in the syrup and then cover with the Catalan cream from a soda siphon. Add a “quenelle” of lemon ice-cream, a sugar biscuit and powdered with ground up almond biscuit.

Recommended Cava: DEMI-SEC or ROSÉ


For the cream::

  • 100 g cream
  • 100 g milk
  • 35 g sugar
  • 2 egg yolks

For the cinnamon in Marc de Cava syrup:

  • 100 g water
  • 50 g powdered cinnamon
  • 100 g sugar
  • 10 g Marc de Cava

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