Crema catalana
25 min256 kcal each
Catalonia's lemon- and cinnamon-scented custard, set on the stove rather than baked, with a crackling burnt-sugar top.
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Plan this recipeIngredients
for 6 servings- Whole milk750 ml
- Egg yolks6 piece
- Sugar160 g
- Cornflour30 g
- Lemon zest1 piece
- Cinnamon stick1 piece
Method
Prep 10 min · cook 15 min- Bring the milk to the boil with the lemon peel and cinnamon stick, then take off the heat and leave to infuse for 15 minutes.
- Whisk the yolks with 100 g of the sugar and the cornflour until smooth.
- Strain the warm milk onto the yolks, whisking, and return to the pan.
- Cook over low heat, stirring constantly, until it thickens — it must not boil.
- Pour into six shallow dishes, cool and chill for at least 3 hours.
- Just before serving, sprinkle with the remaining sugar and burn it with a hot iron or a blowtorch.
Nutrition
per servingCal
256
Protein
6.77g
Carbs
38g
Fat
8.7g
Of 33g of sugar per serving, 27g is added sugar.
Of 8.7g of fat per serving, 4g is saturated.
