Crema AndorranaCaramelized Cinnamon Custard
Crema Andorrana is a cinnamon- and lemon-scented custard finished with caramelized sugar. This version is cooked on the stovetop and chilled before the topping is brûléed.
Prep
20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Incomplete estimate
- Piece-based nutrition is rough without piece-weight data: Lemon Peel.
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Custard
- 1lWhole Milk
- 1pcsCinnamon Stick
- 1pcsLemon Peel
- 6pcsEgg Yolk
- 100gWhite Sugar
- 40gCorn Starch
Topping
- 60gWhite Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the whole milk with the cinnamon stick and lemon peel until just below a boil. Remove from the heat and let it infuse briefly.
- 02
Whisk the egg yolks with the white sugar until smooth, then whisk in the corn starch.
- 03
Remove the cinnamon stick and lemon peel from the milk. Slowly whisk the warm milk into the yolk mixture, then pour everything back into the saucepan.
- 04
Cook over medium heat, stirring constantly, until the custard thickens and becomes smooth.
- 05
Pour the custard into shallow dishes and chill until fully set.
- 06
Sprinkle the white sugar evenly over each custard and caramelize it under a very hot broiler at 240°C (465°F) until amber and glassy. Let the top harden briefly before serving.
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