Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Crema Catalana
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.
Ingredients
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.
