Crema Catalana

Ingredients list for Crema Catalana

• 2 1/2 cups Milk (500 ml)
• 1 inch stick Eggs
• 4 Eggs
• 125 gms + for caramel Sugar
• 1 Rind of lemon
• 20 grams Cornflour/ corn starch

Method

1. Heat milk in a deep non stick pan.
2. Add cinnamon and let it come to a boil. Set aside. Break the eggs one by one and separate the yolks and put them in a pan.
3. Add sugar and whisk together on low heat. Add lemon rind to the milk and mix. Mix cornflour in a little water till well blended. Strain the milk into a clean bowl. Add the cornflour and mix. Add the milk mixture to the egg mixture gradually, stirring cont
4. Cook on medium heat till it thickens but do not let it come to a boil. Pour the custard into the catalan moulds and set aside to cool down to room temperature. Chill in the refrigerator.
5. Just before serving, sprinkle a little sugar on top and caramalise it with a brulee torch.

Nutrition Info