Licorice Catalan Cream Recipe

Let’s find out the recipe for one of the most popular spoon desserts in the world: the Catalan cream, originally from Catalonia and here in its Licorice version. A very soft and creamy dessert flavored with lemon and covered with a thin and crunchy layer of caramelized sugar.

Francesca Laruffa reveals her secret to make it irresistible with the addition of Amarelli Liquorice Powder.


  • 500g Milk
  • 4 yolks
  • 100g Sugar
  • 1 Lemons
  • 1 tablespoon of Licorice Powder
  • 25g Corn starch (cornstarch)
    To sprinkle:
  • A few tablespoons of brown sugar


  1. Heat the milk to a boil together with the lemon peel
  2. Once it has boiled, filter the milk, removing the skins
  3. Put the milk on the stove, heat it up to a boil from the egg
  4. Add the whipped egg yolks for 5 minutes with the sugar to which you have finally added the corn starch and licorice powder (sifted)
  5. Turn with a hand whisk gently until it solidifies into cream
  6. Pour into cups and bake in a preheated oven at 180º for 15 minutes.
  7. Let it cool and put in the fridge for at least 4/5 hours.
  8. Before serving, add the brown sugar to the surface
  9. With a torch, burn the surface to caramelize the sugar. It will form a crunchy and delicious caramelized crust.

Buy Licorice Powder on the Amarelli online shop