Lemon Scented Almond Milk Custard- Crema Catalana
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Author Notes: Growing up in Barcelona, we used to share this lemon scented custard with a crunchy sugar topping, with our sister and our mom when we were kids (yes, we all shared one tiny dessert). How we used to “fight” over the last piece of burnt sugar on the top. And how our dad used to watch us with a grin on his face. And that, right there, is a feeling that cannot be explained, only experienced. And it is priceless - May I have that recipe
Makes 5, 4 oz ramekins
- 2 cups UNSWEETENED almond milk
- 1 cinnamon stick
- 1 lemon rind
- 4 egg yolks
- 3/4 cups sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Heat up almond milk, cinnamon stick and lemon rind together in a pot at medium heat until bubbles start to form on the sides.
- In the mean time, in medium bowl beat eggs yolks and sugar until pale yellow. Add corn starch and keep beating for another minute or so.
- Remove cinnamon stick and lemon rind from milk. Slowly add about ½ cup of warm milk to the egg yolks, stirring constantly.
- Add the rest of the milk and stir until well incorporated.
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about 1 month ago agamom
So looked forward to this recipe, the kitchen smelled wonderful but the final result was much too liquid. Even using the unsweetened almond milk it was extremely sweet. Perhaps if the almond milk had been heated longer it would have been thicker (although I followed directions as written)? Chilled overnight to see if that might help but unfortunately not...great aromatherapy however!
about 1 year ago tlynnec
REALLY enjoyed this recipe. Made it without the lemon. Then, once it had cooled a bit but was still somewhat liquid, poured it into wine glasses and topped with 1/2 inch of port. Amazing combination when that spoon goes through the port into the custard, and it actually turned out better than with traditional dairy custard.
about 1 year ago tlynnec
**edit** poured into wine glasses and chilled until firm, THEN added the port.
about 1 year ago tlynnec
**edit** poured into wine glasses and chilled until firm, THEN added the port.
about 1 year ago onetribegourmet
Love this recipe! Yum!