CREMA CATALANA BY SPANISH COOKING

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.

Warm 400 milliliters of whole milk with lemon zest and a cinnamon stick for 2-3 minutes until you see steam, but do not boil.

Remove the cinnamon stick and lemon zest from the milk and set aside.

In a bowl, mix egg yolks with some milk, sugar, and cornstarch.

Add around 100 milliliters of milk to the egg yolk mixture and stir quickly.

Add sugar to the mixture and stir; it doesn't need to dissolve completely.

Add cornstarch to the mixture and stir; lumps will dissolve during cooking.

Transfer the egg yolk mixture into the warm milk while stirring continuously to prevent the yolks from cooking.

Heat on low and keep stirring for about 2-5 minutes until the cream thickens.

Turn off the heat and transfer the cream into containers, avoiding surface drying by covering with plastic wrap.

Let the cream cool completely in the fridge for several hours.

To serve, sprinkle cast sugar on top of the cream and caramelize it using a kitchen torch or broiler, being careful not to warm the cream too much.

Wait 1-2 minutes after caramelizing before serving to avoid burns.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens