Crema Catalana

Name: Crema Catalana
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 4 1/4 cups milk (1 liter); 4 egg yolks; 2 tablespoons cornstarch; 1 cinnamon stick; Lemon peel; 1 cup sugar (200 grams)

mis-recetas @cook_2441889

España

A very simple, easy, and budget-friendly recipe. This is the classic version of one of the most iconic dishes in traditional Catalan cuisine, popular around the world.

A simple Crema Catalana is still synonymous with exquisite taste and is one of the most delicious desserts.

Videos: Crema Catalana (http://www.mis-recetas.org/video/receta/276-crema-catalana)

A very simple, easy, and budget-friendly recipe. This is the classic version of one of the most iconic dishes in traditional Catalan cuisine, popular around the world.

A simple Crema Catalana is still synonymous with exquisite taste and is one of the most delicious desserts.

Videos: Crema Catalana (http://www.mis-recetas.org/video/receta/276-crema-catalana)

mis-recetas @cook_2441889

España

A very simple, easy, and budget-friendly recipe. This is the classic version of one of the most iconic dishes in traditional Catalan cuisine, popular around the world.

A simple Crema Catalana is still synonymous with exquisite taste and is one of the most delicious desserts.

Videos: Crema Catalana (http://www.mis-recetas.org/video/receta/276-crema-catalana)

A very simple, easy, and budget-friendly recipe. This is the classic version of one of the most iconic dishes in traditional Catalan cuisine, popular around the world.

A simple Crema Catalana is still synonymous with exquisite taste and is one of the most delicious desserts.

Videos: Crema Catalana (http://www.mis-recetas.org/video/receta/276-crema-catalana)

Saved

Ingredients

30 minutes

Serves 4 servings

4 1/4 cupsmilk (1 liter)
4egg yolks
2 tablespoonscornstarch
1cinnamon stick
Lemon peel
1 cupsugar (200 grams)

Saved

Steps

30 minutes

1

Heat the milk with the cinnamon stick and lemon peel added.
2

Whisk the egg yolks with the sugar and cornstarch.
3

Pour the hot milk over the egg mixture, whisking constantly.
4

Return the mixture to the heat and cook, stirring, until it thickens but does not boil.
5

Divide into small clay dishes and let cool. Sprinkle a layer of sugar on top and caramelize it with a hot metal spatula or kitchen torch.