CREMA CATALANA original recipe

Heat 500 ml of whole milk in a pot with 1 cinnamon stick and the lemon zest from half a lemon.

Add half of the sugar (40 grams) to the milk and mix well.

When the milk is very hot (but not boiling), remove it from the heat and cover with a lid.

Let the milk cool to allow the flavors of the cinnamon and lemon to infuse.

In a separate bowl, combine 4 egg yolks with the remaining 40 grams of sugar and mix well.

Dissolve 25 grams of cornflour in a little bit of milk at room temperature.

Once the milk has cooled, remove the cinnamon stick and lemon zest, then add the milk to the egg yolk mixture and mix thoroughly.

Pour the mixture back into the pot and return it to the stove on low heat, stirring gently until the cream thickens (do not boil).

Once thickened, pour the cream into a container and let it cool.

Cover with plastic wrap and refrigerate for at least 4-5 hours, or preferably overnight.

Equipment Needed

Allergens