Crema Andorrana is a traditional Andorran dessert, similar to Crème Caramel but with a unique Pyrenean twist. This rich and creamy custard, infused with vanilla and topped with a delicate caramel layer, is a beloved sweet treat in Andorran homes and restaurants. Perfect for special occasions or as a comforting dessert, Crema Andorrana is both simple to make and incredibly delicious.

Ingredients

For the Caramel:

1/2 cup (100g) sugar

2 tbsp (30ml) water

For the Custard:

2 cups (500ml) whole milk

1/2 cup (100g) sugar

4 large eggs

1 tsp (5ml) vanilla extract

1/2 tsp ground cinnamon (optional)

Instructions

Prepare the Caramel In a saucepan, heat sugar and water over medium heat, stirring occasionally, until it turns golden brown. Quickly pour it into individual ramekins, tilting them to coat the bottom evenly.

Heat the Milk In another saucepan, warm the milk with sugar and vanilla extract. Stir until the sugar dissolves, then remove from heat and let it cool slightly.

Mix the Custard In a bowl, whisk the eggs. Slowly pour the warm milk into the eggs, whisking continuously to avoid curdling.

Fill the Ramekins Strain the custard mixture through a sieve and pour it over the caramel in the ramekins.

Bake Place the ramekins in a baking dish filled with hot water (bain-marie). Bake at 325°F (160°C) for 40-45 minutes, until the custard is set but slightly jiggly in the center.

Cool and Serve Let the custards cool to room temperature, then refrigerate for at least 2 hours. To serve, run a knife around the edges and invert onto a plate.

Serving Crema Andorrana is best enjoyed chilled, garnished with a sprinkle of cinnamon or fresh berries. Serve with a cup of espresso or dessert wine for an authentic Andorran dining experience.

This silky-smooth Andorran custard is a perfect balance of sweet caramel and creamy texture. A must-try for those who love classic European desserts with a regional twist.