Spanish · Dessert
Burnt Cream Custard
A lightened Spanish-style crema catalana that keeps the dish's signature cracking caramel shell and citrus-cinnamon custard base while swapping whole milk and extra yolks for skim milk and a leaner egg ratio, cutting calories without losing the custard's silky set or the burnt-sugar crunch on top.
$1
15 minsPrep
8 minsCook
203 minsTotal
MediumLevel
Nutrition per serving
135Calories
4.8gProtein
3.4gFat
21gCarbs
16.5gSugar
0.3gFiber
42mgSodium
132mgChol
1.2gSat Fat
152mgPotassium
126mgCalcium
0.4mgIron
0.7mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Horchata de Chufa
local
Moscatel de Valencia
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the skim milk in a small pan with the lemon zest and cinnamon until just below a simmer, then remove from heat and let steep for 5 minutes.
2
Whisk the egg yolks with the sugar and cornstarch in a bowl until pale and smooth.
3
Strain the warm milk into the yolk mixture slowly, whisking constantly to temper the eggs.
4
Return the mixture to low heat and stir continuously with a wooden spoon until it thickens enough to coat the back of the spoon, about 4-5 minutes.
5
Stir in the vanilla extract, then divide the custard evenly between two 180ml pots.
6
Chill the pots uncovered for at least 3 hours, or until fully set.
7
Just before serving, sprinkle 5g sugar evenly over the top of each custard.
8
Caramelize the sugar with a blowtorch, moving in small circles until it forms a thin, hard, deep amber shell.
9
Let the sugar crust harden for 1-2 minutes before serving so it cracks cleanly with a spoon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g skim milk
- 1 1/21 1/2 egg yolks, beaten (24g)
- 0.3 oz8g cornstarch
- 0.5 oz14g sugar white
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
- 0.1 oz2g zested lemon
- 0.4 oz10g sugar white
