Crema Catalana Recipe
Learn how to make the classic Spanish dessert, Crema Catalana! This creamy custard is delicately flavored with cinnamon and lemon zest notes and topped with a caramelized sugar crust.
Equipment
- Pots
- Bowls
- ramekins
- Burner
- Spoons and knives
Ingredients
- 500 ml Milk
- 2 Cinnamon Sticks
- 1 Lemon peeled
- 20 g Cornstarch
- 3/4 cup Sugar
- 5 Egg Yolks
- 1 tbsp Vanilla Extract
Nutrition
Calories: 218kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 172mg | Sodium: 41mg | Potassium: 154mg | Fiber: 1g | Sugar: 30g | Vitamin A: 359IU | Vitamin C: 0.1mg | Calcium: 137mg | Iron: 1mg
Servings: 6 small ramekins
Calories: 218kcal
Notes
- When you transfer the egg yolk mixture to the milk, make sure to stir without stopping since this is what will allow you to eliminate any bumps that may form.
- Try to apply the sugar in an even layer over each ramekin. This will make it easier to burn it and create an even caramel layer without some parts getting burned.
Instructions
- Add milk, cinnamon sticks, and lemon peel to a big pot and bring it to a boil. As soon as it starts boiling, reduce the heat to a minimum and let it rest for a few minutes.
- In a big bowl, mix the cornstarch, sugar, egg yolks, and vanilla extract with a hand mixer. Stir until creamy and light in color.
- With the milk mixture still warm, remove the cinnamon and lemon peel. Add the egg mixture to the pot stirring constantly, and increase the heat to medium while you continue stirring until it’s creamy.
- Transfer the mixture to 4-6 individual ramekins.
- Top each ramekin with sugar as evenly as possible, and use a burner to burn the sugar and make a caramel topping.
KEYWORD: crema catalana recipe
