Snack · 30 min · spanish

Crema Catalana

A Spanish snack built around whole milk and egg yolks — on the table in 30 minutes. The macros do the talking: 11g protein, 37g carbs, and 10g fat in every 271-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Whole milk
• 6 Egg yolks
• 3/4 cup Sugar
• 2 tbsp Cornstarch
• 1 strip Lemon peel
• 1 Cinnamon stick

Steps

1. Infuse the milk with the lemon peel and cinnamon over medium heat until steaming; let it sit off the heat for 10 minutes, then strain.
2. Whisk the yolks with the sugar until pale and thick, then whisk in the cornstarch until no lumps remain.
3. Pour the warm milk over the yolk mixture, whisking constantly, then return everything to the pot.
4. Cook over low heat, stirring with a wooden spoon, until the custard coats the spoon and holds a line when you run your finger through it — never let it boil.
5. Pour into shallow dishes, chill at least 3 hours until firmly set.
6. Just before serving, dust each with a thin layer of sugar and caramelize with a hot iron or torch until amber and glassy.

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