Crema Catalana

Name: Crema Catalana
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: 3 egg yolks; 2/3 cup light heavy cream (150 ml); 1/3 cup low-fat milk (100 ml); 1 pinch ground cinnamon or 1 cinnamon stick; Lemon zest; Juice of 1/2 lemon; 2/3 cup sugar (120 grams); 4 teaspoons water; A few drops of lemon juice; 1/4 cup sugar (50 grams)

Carla Colomar Torras @carlacolomartorras

Barcelona, Cataluña, España

Without cornstarch

Carla Colomar Torras @carlacolomartorras

Barcelona, Cataluña, España

Without cornstarch

Saved

Ingredients

1 hr

Serves 3 servings

3egg yolks
2/3 cuplight heavy cream (150 ml)
1/3 cuplow-fat milk (100 ml)
1 pinchground cinnamon or 1 cinnamon stick
Lemon zest
Juice of 1/2 lemon
2/3 cupsugar (120 grams)
Caramel
4 teaspoonswater
A fewdrops of lemon juice
1/4 cupsugar (50 grams)

Saved

Steps

1 hr

1

Blend the cream ingredients in a blender until smooth and well combined.
2

Divide the mixture evenly into ramekins and bake in a preheated oven at 350°F (180°C) for 25 minutes.
3

Make the caramel in a saucepan with its ingredients.
4

When the custards are almost ready, pour the caramel on top.
5

Place the ramekins back in the oven on the top rack and broil the caramel for 5 minutes at 430°F (220°C).
6

Once golden brown, let cool in the refrigerator for 4 hours before serving.