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Crema Catalana – Katalán krém

Recipes I like

For Valentine’s Day I have chosen a wonderful cream from my list of Recipes I like: Crema Catalana. Actually, today’s dessert has already been chosen when I read the recipe on Manu’s Menu weeks before. I halved the quantity and used ground cinnamon instead of cinnamon bark and lemon juice instead of zest. And unfortunately, we don’t have a balloon whisk yet, so I whisked the mixture with our little wooden spoon. It was hard work but worth it.

Ingredients (4 ramekins):

  • 5 dl (~17 fluid ounces) milk
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 3 egg yolks
  • 60 g (2.1 ounces) sugar
  • 20 g (0.7 ounces) food starch
  • 2 tablespoons sugar


  1. Boil the milk in a saucepan.
  2. Add the ground cinnamon and the lemon juice, cook 2 more minutes.
  3. In a bigger saucepan, whisk together the egg yolks, sugar and food starch until white.
  4. Heat the egg yolk mixture and slowly add the milk. Stir or whisk constantly.
  5. Cook over medium heat until the cream thickens, like pudding.
  6. Divide the cream between 4 ramekins and let it cool down to room temperature, then cool further in the fridge.
  7. Just before serving, caramelize half tablespoon of sugar on the top of each crema catalana (I used my blowtorch).

Printable version

“Cake bar” cream Rapid “No meat” “No flour” “No-bake” Sweet Sütibár Édes krém “Hús nélkül” “Liszt nélkül” “Sütés nélkül” Gyors

Questions and comments – Kérdések és hozzászólások

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