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In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy as it should be.
Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours.
Before serving, preheat the broiler. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1280g) | ||
Recipe Makes: 1 | ||
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Calories: 4135 | ||
Calories from Fat: 1322 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 146.8g | 196 % | |
Saturated Fat 53.5g | 268 % | |
Monounsaturated Fat 64.5g | ||
Polyunsanturated Fat 23g | ||
Cholesterol 6722.7mg | 2069 % | |
Sodium 312.2mg | 11 % | |
Potassium 814.5mg | 21 % | |
Total Carbohydrate 632.9g | 186 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 630.1g | ||
Protein 90.6g | 129 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4135
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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