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Crema Catalana     Veg   CD   DP   Spanish   20mins plus chilling


From the Catalunya Region in North Eastern Spain


Serves 4-6    Vegetarian   Cold   Dessert  Gluten  Wheat Free  Spain Europe



1L/40fl.oz. Milk 

10 Dessertspoons Sugar

The Grated Zest of 1 Lemon lemon 

8 Egg Yolks 

2 Dessertspoons Cornflour 




1. Place the milk, lemon zest and 4 dessertspoons of the sugar in a large saucepan and heat slowly.


2. Meanwhile, in a mixing bowl, beat the egg yolks together with 2 dessertspoons of the remaining sugar and the cornflour  until smooth. 


3. When milk is just reaching boiling point, remove from the heat and pour slowly over the egg mixture, stirring constantly. Mix well.


4. Return mixture to the saucepan and cook slowly for 5 minutes, stirring constantly with a wooden spoon. 


5. Strain into individual ramekins and chill. 


6. Once chilled, sprinkle with the remaining sugar and caramelise with a  kitchen blow-torch. Alternatively, preheat the grill to very hot and grill the sugared desserts as close to the heat source as possible until caramelised.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


Related Recipes and Information

More Dessert  Recipes 

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