Crema catalana
Crema catalana, from above
Non vegEggCatalonia

Crema catalana

Lemon and cinnamon custard under a burnt sugar crust. Catalonia's answer to crème brûlée.

30 minTime
7 gProtein each
mildSpice
Saint Joseph's cream2 chapters · 1 min read

Make it your way

Grandma's wayStove top custard with lemon and cinnamon, burnt with a hot iron.
The original
278kcalsame
7 gproteinsame
0 gfibresame
30minutessame

Crema catalana.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Milk2 cups
Egg yolk5 yolks
Sugar80 g for the custard, 40 g for the tops
Cornflour (cornstarch)2 tbsp
Lemonpeel of 1
Cinnamon1 stick

Method

4 steps
  1. 1Heat the milk with lemon peel and cinnamon until steaming. Infuse 15 minutes, then strain.
  2. 2Whisk yolks, sugar and cornflour, whisk in the warm milk and return to low heat.
  3. 3Stir constantly until thick enough to coat a spoon. Do not boil.
  4. 4Pour into shallow clay dishes and chill. Sprinkle sugar and caramelise with a hot iron, torch or grill.
Serve it like this

Serve in shallow terracotta dishes with the sugar top just caramelised, so it cracks under the spoon.

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Make it a meal

What goes with Crema catalana: a bread or rice, a side, something to drink and something sweet.

A little snack Fruit chaat10 min
A little snack Calamares a la romana25 min
To drink Virgin sangria15 min
To drink South Indian filter coffee20 min
Something sweet Tarta de Santiago55 min
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