Cinnamon Dessert (Crema Catalana)
6 servings
30 minutes
Crema Catalana is a refined dessert with a delicate texture and a crispy caramel crust. Its history is rooted in Catalan cuisine, but variations of the recipe are popular worldwide. In this version, milk is infused with cinnamon and lemon zest, creating a sophisticated flavor. Starch and egg yolks give the cream a silky density, while the finishing touch is caramelized sugar that turns into an appetizing crust. This dessert is perfect for festive dinners, cozy evenings, and any moment when you want to enjoy something special. Its ease of preparation combines with elegant taste, making Crema Catalana a favorite treat among gourmets.
1
Put a pot with milk (leave 1 cup of milk), sugar (4 tablespoons), zest, and cinnamon on the fire. Bring to a boil.
- Milk: 1 l
- Sugar: 150 g
- Lemon zest: 1 piece
- Cinnamon sticks: 1 piece
2
In another container, mix starch with cold milk, add yolks, and stir everything well.
- Potato starch: 25 g
- Milk: 1 l
- Egg yolk: 7 pieces
3
Add the yolk mixture to the hot milk in a thin stream. Place on the heat. Constantly stirring, cook the cream without bringing it to a boil.
- Milk: 1 l
- Sugar: 150 g
4
Pour the cream into dessert cups or shallow plates and let it cool.
5
Sprinkle with sugar. To get a crispy caramel crust, the sugar is burned with a hot disc.
- Sugar: 150 g
