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Crema Catalana
- Serves
8
- Difficulty
Easy
- Ready in
25 min
By Jo Pratt
Published 2009
This creamy Spanish dessert is very similar to the French crème brûlée with its rich creamy custard and crunchy caramel top. It is, however, a lot easier to prepare and serve, especially for a large group of people.
Ingredients
6 250 g 3 tablespoons
Method
Beat together the egg yolks and just 150g of the caster sugar until wonderfully light, pale and fluffy.
Mix the cornflour with a couple of tablespoons of the milk and keep to one side.
Pour the remaining milk into a saucepan, add the cinnamon and lemon zest and gently bring to the boil. Remove from the heat and stir into the egg and sugar mixture. Add the vanilla extract and cor
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