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🍮 Crispy Almond Crema Catalana

420 kcal · 45 min · 4 servings

Ingredients

• 500 ml Whole Milk
• 200 ml Whipping Cream (30% fat)
• 100 g Icing Sugar
• 50 g Almond Flour
• 25 g Cornstarch
• 1 Stk Lemon Zest (yellow part only)
• 1 Stk Cinnamon Stick
• 60 g Caster Sugar

Instructions

1. 1. Moisten four small ceramic ramekins (approx. 150 ml) with cold water to prevent sticking.
2. 2. Add milk, cream, lemon zest, and cinnamon stick to a pot. Heat to medium until just about to boil. Remove pot from heat.
3. 3. Whisk icing sugar, almond flour, and cornstarch smoothly in a separate bowl using a spoon.
4. 4. Slowly pour the hot milk mixture into the flour mixture while stirring constantly. Avoid lumps.
5. 5. Return the liquid to the pot and heat on low flame. Stir constantly until the cream thickens and bubbles form on the pot bottom. This takes about 5 minutes.
6. 6. Pour the hot cream immediately into the prepared ramekins. Let them cool at room temperature for 30 minutes.
7. 7. Place the ramekins in the refrigerator for 2 hours until the cream sets.
8. 8. Remove ramekins from the fridge. Sprinkle an even layer of caster sugar over each cream.
9. 9. Caramelize the sugar with a kitchen torch or back burner until dark brown and crispy. Serve immediately.

Nutrition per serving

• kcal: 420
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 45 g