Crema catalana
A milk custard scented with lemon and cinnamon beneath a thin caramelised sugar crust.
Active time20 min
Cooking10 min
Total3 hResting : 2 h 30 min
Add to my week
Loading your week…
Ingredients
- 1 unwaxed lemon
- 4 egg yolks
- 500 ml whole milk
- 1 cinnamon stick
- 20 g cornflour
- 120 g caster sugar
Preparation
Wash the lemon and peel off the yellow skin with a peeler, avoiding the white pith. Heat the milk with the peel and cinnamon. At boiling point, remove from the heat and infuse for 5 minutes.
1 unwaxed lemon500 ml whole milk1 cinnamon stick- vegetable peeler
- saucepan
Separate the egg yolks from the whites. Mix the yolks, cornflour and 100 g of sugar in a bowl. Remove the cinnamon and peel. Reheat the milk, then gradually whisk it into the yolks. Return to the pan and heat gently, stirring. Once thickened, stir for a further 30 seconds. Strain and divide between ramekins.
4 egg yolks20 g cornflour120 g caster sugar- mixing bowl
- whisk
- saucepan
- sieve
- ramekins
Let the custards cool in their ramekins for about 30 minutes.
Refrigerate the custards for 120 minutes until cold and set.
Just before serving, spread 20 g of sugar thinly over the custards. Place the ramekins on a heatproof surface and caramelise with a kitchen blowtorch until amber and crisp.
- kitchen blowtorch
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration