Crema catalana

  • 6 egg yolks

  • 1 cinnamon stick

  • 200g sugar

  • 1 piece of lemon peel

  • 3/4 litre milk

  • 3 tbsp corn flour

Spanish Recipes: Crema Catalana
  • Beat the egg yolks until light then whisk in 150g of the sugar.

  • Place the milk in a saucepan together with the cinnamon and lemon peel - bring to the boil and then remove from the heat and strain.

  • Whisk the milk with the egg mixture

  • Dissolve the cornflour with a little milk and whisk into the mixture

  • Place the mixture over a low heat and cook, stirring constantly until it begins to boil

  • Put the custard into a pudding bowl or smaller individual bowls and allow to cool before placing in the fridge.

  • Before serving sprinkle a little sugar on top and caramelize it by placing under a hot grill briefly until the sugar melts and turns brown

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