Dessert

Crema Catalana

A delicate lemon-and-cinnamon yolk custard beneath a thin crisp sugar crust caramelized immediately before serving.

What you’ll need

• Whole milk: 750 ml
• Egg yolks: 8 pieces
• Sugar for custard: 140 g
• Cornstarch: 35 g
• Lemon zest: 8 g
• Cinnamon stick: 1 piece
• Sugar for caramel: 60 g
• Fine salt: 1 g

How to make it

1. Heat 650 ml milk with the lemon zest and cinnamon stick until nearly boiling. Remove from the heat, cover, infuse for 15 minutes, and strain.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.