Crema catalana with cinnamon is one of the most iconic desserts of Spanish cuisine, originating in Catalonia and regarded as the Mediterranean ancestor of crème brûlée. This silky custard is made from milk, egg yolks and sugar, thickened with cornflour and delicately scented with cinnamon and lemon zest. Its surface is sprinkled with sugar and then caramelised into a thin, crackling golden layer that contrasts wonderfully with the creamy smoothness beneath. The flavour blends the roundness of milk, the warmth of cinnamon and the bright tang of lemon, for a dessert that is at once light and comforting. Traditionally served on Saint Joseph's Day, crema catalana is enjoyed chilled, eaten with a small spoon to savour the double pleasure of the crisp caramel and the melting custard. A refined, elegant Spanish classic, this cinnamon-scented cream is always a welcome way to end a meal on a sweet, memorable note.
Ingredients
- 500 ml Milk
- 5 pièce Egg Yolk
- 120 g Sugar
- 30 g Cornstarch
- 1 c. à café Cinnamon
- 1 c. à café Lemon Zest
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Nutrition
Estimated values per 100 g
