Catalonian Cream

For dessert, try this creamy custard with a crunchy caramel topping.

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”8″ details=”” ]

For a delicious caramel topping, mix 1/4 cup of sugar with 2 tablespoons of cold water over low heat until caramelized. Drizzle the caramel over the chilled custards just before serving.

[ingredients-list title=”Ingredients” serving_size=””]

  • 1/3 cup cornstarch
  • 1 quart milk
  • Grated zest of 1 lemon


  • 1 teaspoon ground cinnamon
  • 9 large egg yolks
  • 1/4 cups granulated sugar


[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Dissolve the cornstarch in 1/2 cup milk in a small bowl. Set aside. Bring the remaining 3 1/2 cups milk, lemon zest, and cinnamon to a oil in a large saucepan over medium heat. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Beat the egg yolks and sugar with an electric mixer at high speed until pale and thick. Slowly pour the boiling milk into the eggs and sugar. Return to the heat and gradually add the cornstarch mixture, stirring constantly. Bring to a boil and cook 2-3 minutes over low heat, stirring constantly. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Remove from the heat and pour into individual ramekins. Chill in the refrigerator for at least 2 hours before serving.[/step-item]


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Originally Published in Reader's Digest