Crema CatalanaCatalan Burnt Custard
A Catalan milk custard scented with cinnamon and lemon and finished with a thin caramelized sugar crust.
Prep
2h 20m
Cook
15m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Custard
- 800mlWhole Milk
- 1pcsCinnamon Stick
- 5gLemon Peel
- 6pcsEgg Yolk
- 30gCorn Starch
- 100gWhite Sugar
Topping
- 40gWhite Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the whole milk with the cinnamon stick and lemon peel until steaming, then let it infuse briefly.
- 02
Whisk the egg yolks with the white sugar, then whisk in the corn starch.
- 03
Slowly whisk in the hot milk, strain the mixture, and return it to the pan.
- 04
Cook over low heat, stirring constantly, until thickened and the custard reaches 71°C (160°F).
- 05
Remove the cinnamon stick and lemon peel, divide among shallow dishes, cool promptly, and refrigerate until cold.
- 06
Sprinkle over the white sugar.
- 07
Caramelize with a kitchen torch or under a broiler at 230°C (450°F) until a thin brittle crust forms, then serve.
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