How to make crema catalana, Spain's version of the French crème brûlée

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.

Pour 500 ml of milk into a saucepan.

Peel off 4-5 strips of lemon peel, avoiding the white pith to prevent bitterness, and add to the saucepan.

Add 2 cinnamon sticks to the saucepan.

Scrape the seeds from 1 vanilla pod and add both the seeds and the pod to the saucepan.

Stir the mixture in the saucepan and heat on medium heat, stirring constantly to prevent curdling, until it reaches a gentle simmer.

Separate the whites from 5 eggs, placing the yolks in one bowl and the whites in another.

Add 4 tablespoons of sugar to the egg yolks and mix well.

Add 100 ml of milk to the egg yolk and sugar mixture.

Add 1 tablespoon of cornflour (cornstarch) to the mixture and stir until dissolved.

Strain the heated milk mixture to remove the cinnamon, vanilla pod, and lemon peel.

Pour the egg mixture into the strained milk and whisk until combined and smooth.

Return the mixture to the heat, stirring constantly to avoid scrambling the eggs, until it thickens to a custard consistency.

Once thickened, pour the custard into ramekins and refrigerate for about 4 hours to set.

After setting, sprinkle sugar on top of each custard layer.

Use a blow torch to caramelize the sugar on top, moving constantly to avoid burning, or place under a grill on high heat for a similar effect.

Allow to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens