Catalan Creme

(from maggiwun’s recipe box)

Categories: Dessert


  • 4 cups milk (whole)
  • 6 egg yolks (large)
  • 1/3 cup cornstarch
  • lemon zest
  • 1 cup sugar
  • 1 large cinnamon stick


  1. Pour 3 cups of milk, add lemon peel and cinnamon stick and cook over med heat til it starts to boil then remove the lemon and cinnamon. Don’t boil the milk.

  2. Whisk the egg yolks, then add remaining cup of milk, sugar and cornstarch.

  3. Put strainer over milk and pour in egg yolk mixture. Stir til it get a consistent texture. Should be fairly thick, coats a wooden spoon. Pour into ramekins, cover with plastic wrap and cool. Once cool, put in fridge.

  4. Brulee the tops with sugar before serving. Garnish with a whole raspberry and mint leaf.

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