Crema Catalana

Name: Crema Catalana
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400ml Milk; 150ml Double Cream; 1 Cinnamon Stick; 1 Orange Zest; 1 Lemon Zest; 7 Egg Yolks; 100g Caster Sugar; 6 tablespoons Caster Sugar; 45g Corn Flour

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Milk400 ml
Double Cream150 ml
Cinnamon Stick1
Orange Zest1
Lemon Zest1
Egg Yolks7
Caster Sugar100 g
Caster Sugar6 tbsp
Corn Flour45 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	558 kcal
Protein	16.2 g
Fat	24.3 g
of which saturates	13 g
Carbohydrate	70.1 g
of which sugars	54.1 g
Fibre	1.8 g
Salt	0.5 g

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.
2
When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.
3
Put the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon. If the line holds, it's ready. Sieve the mixture into a jug to remove any froth.

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