crema catalana

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Bring 3/8 l milk and lemon peel to the boil. Mix 1/8 l milk, starch, egg yolk and 100 g sugar in a bowl until smooth

2. 2

   Take milk from the stove, remove lemon peel. Gradually pour the hot milk into the egg yolk mixture while stirring. Return to the pot and bring to the boil while stirring continuously until the mixture is thick and creamy. Immediately pour into 4 flat ovenproof dishes (each containing approx. 200 ml). Leave to cool completely

3. 3

   Shortly before serving, sprinkle each serving evenly with 1 tablespoon of sugar. Caramelise with a preheated cautery. Or caramelise the sugar in a pan and spread it thinly on the cream. Decorate with cream tuff, cocktail cherries and lemon balm

4. 4

   The spiral-shaped branding irons for the sugar crust are available in well-stocked household stores. Or bring them with you from your next holiday in Spain. But you can also take a small gas burner (from the hardware store)

Nutrition Facts

KCAL
390 kcal

CARBS
54 g

FATS
14 g

PROTEINS
9 g