Make Ahead

Lemon Scented Almond Milk Custard- Crema Catalana

February 26, 2012
3 Ratings
  • Makes 5, 4 oz ramekins
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

What You'll Need
  • 2 cups UNSWEETENED almond milk
  • 1 cinnamon stick
  • 1 lemon rind
  • 4 egg yolks
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  1. Heat up almond milk, cinnamon stick and lemon rind together in a pot at medium heat until bubbles start to form on the sides.
  2. 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.
  3. Remove cinnamon stick and lemon rind from milk. Slowly add about ½ cup of warm milk to the egg yolks, stirring constantly.
  4. Add the rest of the milk and stir until well incorporated.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Jody A Johnson-Foote
    Jody A Johnson-Foote
  • agamom
  • onetribegourmet

7 Reviews

LeBec F. December 26, 2013
It appears that the rest of the instructions were left out of this recipe (same for another of hers) and i found the correct instructions here:
Jody A. July 19, 2013
If you want it to thicken like a pudding you need to cook it longer with everything added together either on top of the stove or in the oven.
agamom April 6, 2013
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!
tlynnec April 8, 2012
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.
tlynnec April 8, 2012
**edit** poured into wine glasses and chilled until firm, THEN added the port.
tlynnec April 8, 2012
**edit** poured into wine glasses and chilled until firm, THEN added the port.
onetribegourmet February 28, 2012
Love this recipe! Yum!