Catalonian Cream

Quick look

  • prep 30 min    cook 10 min
  • serves 8

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.


  • 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

    How to make it  40 minutes

  • 1

    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.

  • 2

    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.

  • 3

    Remove from the heat and pour into individual ramekins. Chill in the refrigerator for at least 2 hours before serving.

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.