Crema catalana

Method

The preparation of this crema catalana begins by gently heating the almond milk with the lemon zest and cinnamon stick, without ever bringing it to a boil. After a short infusion, the milk is strained and gradually incorporated into the egg yolks mixed with sugar and rice flour, stirring carefully to obtain a smooth, lump-free cream.

The mixture is then returned to the stove and cooked slowly over low heat, stirring constantly, until it thickens naturally. This step requires attention and patience: the temperature must remain controlled to preserve the cream’s silky texture and prevent the eggs from curdling. Once the desired consistency is reached, the cream is poured into small dishes and left to cool before being refrigerated.

Just before serving, sugar is sprinkled over the surface and caramelized until a characteristic golden crust forms.