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Nolen gur crema catalana
Nolen gur crema catalana, from above
Non vegEggBengal x Spain

Nolen gur crema catalana

Bengal's winter jaggery under a crackly Catalan sugar lid. Tap gently, then dig in.

40 minTime
7 gProtein each
mildSpice
A crackle in winter2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
227kcalsame
7 gproteinsame
0 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Milk1⅔ cups
Cinnamon1 small stick
Orangepeel strips from 1/2 orange
Bay leaf (indian bay leaf)1 tej patta
Egg yolk4 yolks
Cornflour (cornstarch)2 tbsp
Nolen gur (date palm jaggery syrup)4 tbsp, grated
Sugar3 tbsp, for the top

Method

5 steps
  1. 1Warm the milk with the cinnamon, orange peel and bay leaf on low heat for 5 minutes until steaming. Rest 10 minutes.
  2. 2Whisk the yolks, cornflour and nolen gur until smooth.
  3. 3Strain the warm milk into the yolks, whisking. Return to the pan on low heat and stir constantly 6 to 8 minutes until thick.
  4. 4Pour into 4 shallow dishes, cool, then chill 4 hours.
  5. 5Sprinkle the sugar evenly and caramelise with a blowtorch, or under a very hot grill for 1 to 2 minutes. Wait 1 minute for it to harden.
Serve it like this

Serve the dish on a small plate lined with a folded napkin, a thin strip of orange zest on the side and a tiny spoon for cracking the top.

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Make it a meal

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

A little snack Shami kibbeh90 min
A little snack Kashmiri mushroom walnut tartlets75 min
To drink Filter coffee frappé with jaggery foam20 min
To drink Mango matcha lassi10 min
Something sweet Filter coffee churros45 min
Something sweet Sandesh75 min
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