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.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

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