Crema Catalana

Name: Crema Catalana
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600ml full-fat milk; 6 egg yolks; 150g caster sugar; 2 tbsp cornflour; 1 lemon, zest; 1 cinnamon stick; caster sugar for the caramel crust

Spain's version of crème brûlée with a hint of lemon and cinnamon. Stirring constantly as the custard thickens over medium heat keeps the egg yolks from scrambling into lumps instead of a smooth, silky base.

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

medium

Cuisine

Spanish

vegetariangluten-free

Ingredients

600mlfull-fat milk

6egg yolks

150gcaster sugar

2 tbspcornflour

1lemon, zest

1cinnamon stick

caster sugarfor the caramel crust

Instructions

Heat milk with lemon zest and cinnamon until simmering. Remove spices.

Whisk egg yolks, sugar and cornflour until pale.

Slowly pour warm milk into yolk mixture, whisking.

Return to pan. Cook over medium heat, stirring constantly, until thickened.

Pour into shallow dishes. Refrigerate until cold and set.

Sprinkle with caster sugar and caramelise with a blowtorch.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

251

Protein

4.3g

Fat

6.8g

Carbs

44.8g

Fiber

1.1g

Sodium

13mg

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