Dessert
🌍 Public
🥜 Allergy aware
Crema Catalana (Catalan cream)
Catalan dessert made from egg yolk cream with caramelized sugar crust — the cousin of crème brûlée.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch
Source / link: Spanische Küche (Katalonien)
Ingredients
Amounts adjust automatically.
| 500 ml | Milk (or oat drink) |
| 5 Stück | Egg yolks |
| 100 g | Sugar |
| 1 EL | Cornstarch |
| 1 TL | Lemon zest |
| 1 Stück | Cinnamon stick |
Preparation
- 1Heat the milk with lemon zest and cinnamon stick, remove from the heat and let steep for 10 minutes.
- 2Beat the egg yolks with the sugar until frothy, stir in the cornstarch.
- 3Slowly add the strained milk while stirring.
- 4Return the mixture to the pot and thicken over medium heat while stirring until creamy (do not boil).
- 5Fill into ramekins and chill for at least 4 hours.
- 6Before serving, sprinkle with sugar and caramelize with a kitchen torch.
Notes & tips
Note: Contains egg + cow's milk + gluten (cornstarch ok). Alternative: Plant-based milk (oat) + egg substitute or cornstarch binding without egg. Soy-free with oat drink.
Nutrition
estimated per serving- Calories
- 388 kcal
- Protein
- 14 g
- Fat
- 21 g
- Carbs
- 37 g
– = ingredient not in nutrition database (estimate incomplete)