Everyone loves crème brulee, this is Spain’s healthier version. The recipe comes to you from Alicia of our Catalan Cooking Holiday in Spain and it’s delicious.
Bring the milk to a boil with the cinnamon and lemon zest. In another bowl mix together the sugar, egg yolks and the dissolved cornstarch. When the milk is boiling, remove from the heat and add in a slow stream to the mixture in the bowl, stirring with a whisk. Return the mixture to the saucepan and place it on low heat. When the ‘crema’ beings to bubble, turn off the heat. Pour the ‘crema’ into earthenware dishes and let it cool, then refrigerate. Before serving, sprinkle sugar on top of each ‘crema’ and caramelize with a hot iron.
0 servings
Serves 6