Crema Catalana — citrus custard with a crackling top
Catalonia’s answer to crème brûlée: milk infused with lemon and cinnamon, set on the stove, finished with a burnt-sugar crust. No oven needed.
Prep 15 minCook 20 min + 3 h chillingServes 6medium
250
Calories
6g
Protein
30g
Carbs
10g
Fat
Approximate, per 1 ramekin (~150g). Values vary by recipe and portion.
Ingredients
- ·750 ml whole milk
- ·Peel of 1 lemon + 1 cinnamon stick
- ·6 egg yolks
- ·120 g sugar + 25 g cornflour
- ·Extra sugar for the crust
Method
- 1
Infuse the milk with lemon peel and cinnamon at a bare simmer, 10 minutes. Strain.
- 2
Whisk yolks, sugar and cornflour smooth. Whisk in the warm milk.
- 3
Return to low heat and stir constantly until it thickens to a loose custard — do not boil.
- 4
Pour into shallow dishes, chill at least 3 hours until set.
- 5
Before serving: cover with a thin even layer of sugar and caramelize with a kitchen torch or hot iron until glassy. Crack at the table.
Rather eat it out? Where to order Crema Catalana
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