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Mediterranean

Crema Catalana

The classic Catalan custard: milk infused with cinnamon and lemon peel, thickened with egg yolks and a little cornflour, chilled in a shallow earthenware dish and finished with a sheet of sugar burnt to glass. Lighter than a baked crème brûlée, and set on the stove rather than in the oven.

DessertsVegetarian8g+ fibreUnder 30 min
25 min10 prep · 15 cookMedium519 kcalper serving
Crema Catalana

Method

  1. Put 200 ml of whole milk in a small heavy saucepan with 1 cinnamon stick and 1 strip of lemon peel. Set over medium heat and bring to just below boiling, until it steams and trembles at the edges. Take off the heat, cover, and leave to infuse for 10 minutes.
  2. Meanwhile, whisk 2 egg yolks with 35 g of caster sugar in a bowl for about 2 minutes, until pale and thick enough to leave a ribbon. Sift in 8 g of cornflour and whisk until completely smooth, with no dry pockets.
  3. Strain the infused milk through a fine sieve, discarding the cinnamon and peel, and pour it slowly onto the yolk mixture in a thin stream while whisking constantly so the yolks temper rather than scramble.

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Per serving

519kcal
20gprotein
77gcarbs
18gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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