Filter
Reset
Sort ByRelevance
NovemberRain
Crema Catalana
Spanish dessert of sugar, milk and egg yolks.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate 2 tsp yellow skin of the lemon. Beat in a pan the sugar with the egg yolks with the hand mixer to a slightly foamy mass. Beat in the cornstarch, cinnamon and the grated lemon peel.
-
Add the milk while beating. Continue to beat until the milk is completely absorbed. Heat the mixture while stirring on a low heat until a thick layer of custard develops.
-
Remove the pan from the heat and scoop the custard into bowls. Allow the custard to cool down at least and to remain firm in the refrigerator for at least 1 hour.
-
Preheat the grill. Place the dishes with custard on the grill grid. Rest of sugar over custard. Place the dishes under the grill and let the sugar turn brown in approx. 3 minutes (keep an eye on it, look at it regularly). Serve immediately.
Blogs that might be interesting
-
15 minDessertSlices of peaches in syrup, luxury butter biscuits, whipped cream, Vanilla ice cream,peach trio
-
5 minDessertmini milk bars Bros, coffee waffles, Vanilla ice cream,ice cream sandwich with coffee waffles
-
215 minDessertgelatin, fresh cream cheese, white caster sugar, whipped cream, hot strong coffee, Coffee liquor, long fingers, cocoa powder,tira cream cheese cake
-
265 minDessertEggs, fine cristalsugar, Full Milk, cornstarch, unsalted pistachios, basil, whipped cream, country cookies,basil ice with pistachio nuts
Nutrition
360Calories
Sodium0% DV1.705mg
Fat17% DV11g
Protein16% DV8g
Carbs19% DV58g
Fiber32% DV8g
Loved it