https://food.ehw.no/tags/catalan/ Recent content in Catalan on Recipe repository Hugo -- gohugo.io en Thu, 21 May 2026 00:00:00 +0000 https://food.ehw.no/p/crema-catalana/ Thu, 21 May 2026 00:00:00 +0000 https://food.ehw.no/p/crema-catalana/ <img src="https://food.ehw.no/p/crema-catalana/crema-catalana.jpg" alt="Featured image of post Crema Catalana" /><h2 id="crema-catalana">Crema Catalana </h2><h3 id="ingredients-for-crema-catalana">Ingredients for Crema Catalana </h3><table> <thead> <tr> <th>Ingredient</th> <th>Quantity</th> <th>How</th> </tr> </thead> <tbody> <tr> <td>Milk</td> <td>1 l</td> <td></td> </tr> <tr> <td>Lemon peel</td> <td>1 lemon</td> <td></td> </tr> <tr> <td>Cinnamon</td> <td>1 stick</td> <td></td> </tr> <tr> <td>Egg yolks</td> <td>6</td> <td></td> </tr> <tr> <td>Sugar</td> <td>200 g, plus extra</td> <td>for custard and topping</td> </tr> <tr> <td>Starch</td> <td>40 g</td> <td></td> </tr> <tr> <td>Salt</td> <td>1 pinch</td> <td></td> </tr> </tbody> </table> <h3 id="method-for-crema-catalana">Method for Crema Catalana </h3><h4 id="step-1">Step 1 </h4><p>Bring <strong>1 l milk</strong>, <strong>peel of 1 lemon</strong>, and <strong>1 cinnamon stick</strong> to a boil, then lower the heat.</p> <h4 id="step-2">Step 2 </h4><p>Whisk <strong>6 egg yolks</strong> with <strong>200 g sugar</strong> until pale and foamy.</p> <h4 id="step-3">Step 3 </h4><p>Whisk the egg mixture into the infused <strong>1 l milk</strong>.</p> <h4 id="step-4">Step 4 </h4><p>Dissolve <strong>40 g starch</strong> in a little warm milk, then stir it into the saucepan with <strong>1 pinch salt</strong>.</p> <h4 id="step-5">Step 5 </h4><p>Cook over low heat, stirring constantly, until thickened.</p> <h4 id="step-6">Step 6 </h4><p>Pour into dishes while warm, then chill in the fridge until cold.</p> <h4 id="step-7">Step 7 </h4><p>Before serving, sprinkle with <strong>extra sugar</strong> and caramelize with a blowtorch.</p> <h4 id="step-8">Step 8 </h4><p>Rest for 2 minutes until the caramel hardens.</p> <h2 id="notes">Notes: </h2><p>Best served cold with the caramelized sugar freshly torched just before eating.</p>