Crema Catalana
- Preparation and cooking time
- Total time
- + chilling time
- serves 8
Skip to ingredients
- 6 yolks eggs
- 200g caster sugar
- 850ml milk
- 1 lemonzested
- 1 cinnamon stick
- 3 tbsp cornflour
Nutrition:
- kcal224
- fat6.9g
- saturates0g
- carbs36.4g
- sugars0g
- fibre0g
- protein6.3g
- salt0.15g
Method
step 1
Beat the egg yolks and 150g of the sugar in a bowl until they are really pale and thick. Put 750ml of the milk in a saucepan with the lemon zest and cinnamon stick and bring to a simmer. Remove from the heat and strain it into the eggs, whisking them constantly.
step 2
Dissolve the cornflour into the remaining milk and stir into the custard mixture.
step 3
Pour this mixture back into the pan and cook on a low heat, stirring constantly, until it just starts to simmer. Remove from the heat and pour into a shallow pudding bowl or into individual dishes. Let the custard cool down then chill in the fridge for an hour.
step 4
Before serving, sprinkle the top of the custard with a thin layer of caster sugar then use a cook’s blowtorch to melt the sugar to a golden brown caramel. Leave for a couple of minutes before serving so the sugar sets completely.
