Cooking Lucid
Crema Catalana
Catalonia's answer to crème brûlée — silky custard infused with cinnamon and citrus, topped with caramelized sugar. Elegant and deeply Spanish.
Prep 20 min
Cook 30 min
Total 50 min
Serves 6
Ingredients
Step 1 — Custard
- 2 cups whole milk
- 1 cinnamon stick
- Zest of 1 lemon
- Zest of 1 orange
- 4 egg yolks
- ½ cup sugar
- 3 tbsp cornstarch
Step 2 — Finish
- Extra sugar (for caramelizing)
Instructions
- 1
Infuse milk
Heat milk with cinnamon and citrus zest. Steep 15 minutes, then strain.
- 2
Cook custard
Whisk yolks, sugar, and cornstarch. Temper with hot milk. Cook over medium heat, stirring, until thick. Pour into ramekins.
- 3
Chill and brûlée
Chill 4 hours. Sprinkle sugar on top and caramelize with a torch. Serve immediately.
Nutrition per serving: 280 cal · 6g protein · 38g carbs · 12g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
