Crema catalana
A silky custard scented with lemon and cinnamon under a thin layer of burnt sugar that cracks under the spoon.
- 30 min15 prep · 15 cook
- MediumDifficulty
- 390 kcalper serving
Ingredients
- Whole milk1 l
- Egg yolks8
- Sugar200 g
- Cornflour40 g
- Lemon peel1
- Cinnamon stick1
- Sugar, for burning6 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat most of the milk with the lemon peel and cinnamon stick. Just before it boils, turn off the heat and leave it to infuse.
- 2
Whisk the yolks with the sugar until pale, then add the cornflour dissolved in the rest of the cold milk.
- 3
Remove the peel and cinnamon and pour the warm milk into the yolks, stirring all the time.
- 4
Cook over low heat, stirring with a wooden spoon, until the custard thickens. Do not let it boil.
- 5
Pour into shallow clay dishes, let cool and chill in the fridge.
- 6
Just before serving, sprinkle each one with sugar and burn it with a hot iron or a blowtorch until golden.
Tips and questions
- Can I make it the day before?
- Yes, the custard keeps 2–3 days covered in the fridge. Burn the sugar only just before serving, or the crust turns soft and sticky.
- How do I burn the sugar without a blowtorch?
- Use the traditional iron (a salamander) heated on the hob, or put the dishes under a very hot grill for 1–2 minutes, watching closely.
- Why did my custard go lumpy?
- The heat was too high or you stopped stirring. Cook it gently, stirring constantly, and take it off as soon as it coats the spoon.
Enjoy your meal!
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