Crema Catalana

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Serves : 4


2 cups (475 ml or 16 fl oz) milk

pared rind of 1/2 lemon

1 cinnamon stick

4 large eggs yolks

7 Tbsps (105 ml ) superfine sugar

1 1/2 tbsp (25 ml) cornstarch

some ground nutmeg


put the milk in a pan with lemon rind and cinnamon stick. Bring to a boil,the simmer for 10 min. Remove the lemon rind and cinnamon.
Put the egg yolk and 3 tbsp sugar in a bowl, and whisk until pale yellow. Add the cornflour and mix well.
stir a few tbsp of the hot milk into the egg yolk mixture, then tip back into the remaining milk. Return to the heat and cook gently, stirring, for about 5 min, until thickened and smooth.Do not boil
Pour the custard into four shallow ovenproof dishes. Leave to cool, then chill for a few hours, or overnight, until firm
No more than 30 min before serving, sprinkle each dessert with 1 tbsp of sugar and a little nutmeg. Preheat the grill (broiler) to high. Place the dishes under the grill, on the highest shelf and cook until the sugar caramelizes. This will only take a few second and it will eventually. Leave the custard cool before serving

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This entry was posted in Dessert.

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