30-Minute Spanish Crema Catalana | easy mediterranean diet recipes

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.

Heat 4 cups of whole milk in a pan over medium temperature for about 10 minutes to infuse flavors from the cinnamon stick and lemon peel.

In a separate bowl, separate 8 egg yolks and save the whites for later use.

Whisk the 8 egg yolks with 3/4 cup of sugar until well blended and light yellow and fluffy.

Add 1/4 cup of cornstarch and 1 tablespoon of cornstarch mixed with a little milk to the egg yolk mixture and blend until well incorporated.

After 10 minutes, strain the milk to remove the cinnamon stick and lemon peel, and let it cool for about 5 minutes.

Stir the egg and sugar mixture into the milk, then strain it a second time for a smooth consistency.

Return the mixture to the pan over medium heat, stirring continuously for about a minute until it starts to bubble, then remove from heat.

Ladle the mixture into 6 prepared custard cups and let them rest and cool for about 10 minutes before covering with plastic wrap.

Place the custard cups on a cookie sheet and refrigerate for at least 4 hours or overnight.

Before serving, sprinkle a thin layer of sugar on top of each custard and use a flame thrower to caramelize the sugar, doing it in two layers for an even crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens