Yoribang
DessertSpanishFree to use

Crema Catalana

A Catalan custard flavored with lemon and cinnamon and topped with a crisp caramelized sugar crust.

Serves 6

Prep 15 min

Cook 25 min

Crema Catalana
Photo: Juan Emilio Prades Bel, CC BY 4.0, via Wikimedia Commons
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Ingredients

  • 2 cups whole milk
  • 1 strip lemon peel
  • 1 cinnamon stick
  • 5 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 6 tablespoons sugar, for topping

Steps

  1. Step 1. Heat the milk with the lemon peel and cinnamon until steaming. Steep for 10 minutes, then strain.

  2. Step 2. Whisk the yolks, sugar, and cornstarch until pale. Slowly whisk in the warm milk.

  3. Step 3. Cook over medium-low heat, stirring constantly, for 6 to 8 minutes until thick, at least 170°F. Pour into 6 shallow dishes.

  4. Step 4. Chill for at least 4 hours. Sprinkle each with 1 tablespoon of sugar and caramelize with a torch or under a hot broiler.

Where this recipe comes from

Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.