Crema Catalana Egg and milk custard made the catalan way. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 14 Nov 2016 in Recipes Course New Update Main Ingredients Milk, Eggs Cuisine Spanish Course Desserts Prep Time 3.30-4 hour Cook time 26-30 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Non Veg Ingredients list for Crema Catalana 2 1/2 cups Milk (500 ml) 1 inch stick Eggs 4 Eggs 125 gms + for caramel Sugar 1 Rind of lemon 20 grams Cornflour/ corn starch Method Heat milk in a deep non stick pan. Add cinnamon and let it come to a boil. Set aside. Break the eggs one by one and separate the yolks and put them in a pan. Add sugar and whisk together on low heat. Add lemon rind to the milk and mix. Mix cornflour in a little water till well blended. Strain the milk into a clean bowl. Add the cornflour and mix. Add the milk mixture to the egg mixture gradually, stirring cont Cook on medium heat till it thickens but do not let it come to a boil. Pour the custard into the catalan moulds and set aside to cool down to room temperature. Chill in the refrigerator. Just before serving, sprinkle a little sugar on top and caramalise it with a brulee torch. Nutrition Info Calories 1228 Carbohydrates 45.3 Protein 153.9 Fat 47.9 Other Fiber Calcium- 822mg #Cornflour/ corn starch #Eggs #Milk #Rind of lemon Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article