Spanish cuisine · Desserts & Sweets

Crema Catalana

Catalan custard with cinnamon and lemon under a crisp caramel crust.

Ingredients · for 4 servings

• 500 ml milk
• 6 egg yolks
• 120 g sugar
• 30 g cornstarch
• 1 cinnamon stick
• Zest of 1 lemon
• 4 tbsp sugar for caramelising

Instructions

1. Bring the milk to a boil with the cinnamon stick and lemon zest and let it infuse for 10 minutes.
2. Whisk the egg yolks with the sugar and cornstarch until foamy.
3. Slowly stir in the strained milk and heat while stirring until it thickens – do not boil.
4. Pour into shallow dishes and chill for at least 3 hours.
5. Before serving, sprinkle with sugar and caramelise with a blowtorch.