Homemade Spanish Crema Catalana Recipe

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and can be used for a dairy-free version.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia offers a sugar-free option, while brown sugar is often less expensive.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: egg substitute

Silken tofu provides a vegan alternative, while egg substitutes can be more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

Add 2 cups of organic milk into a saucepan.

Wash 1 lemon and cut some lemon peels, avoiding the white pit.

Add lemon peels, 1 cinnamon stick, 1 split vanilla bean, and 2 tablespoons of white sugar into the saucepan.

Heat on medium and stir occasionally until it comes to a light boil, then turn off the heat and let it infuse.

Separate 5 large organic eggs, discarding the whites.

Add 2 tablespoons of white sugar to the egg yolks and mix well.

In a separate bowl, combine 1/2 cup of cold milk and 1 tablespoon of cornstarch, then mix together.

Add the cold milk mixture to the egg yolks and sugar, mixing until well combined.

Pour the infused milk mixture through a sieve into the egg mixture and mix until incorporated.

Return the mixture to the saucepan and heat on medium, stirring continuously for 9 to 10 minutes until thickened.

Transfer the mixture into 4 individual ramekins and cover with plastic wrap.

Refrigerate for at least 4 hours to let flavors develop.

Before serving, add 1 tablespoon of white sugar on top of each ramekin and use a kitchen torch to burn the sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens