Creme Catalane

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	10 mins
Total Time	2 hrs 35 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

You still need: 8 refractory bowls (diameter approx. 10 cm)
Mix 250 g sugar with 800 ml milk, add the lemon peel and the cinnamon stick and bring to the boil.
In the meantime, stir the 10 egg yolks until frothy, add the rest of the milk and the cornstarch. Add this mass to the boiling milk and bring to the boil again for one minute, stirring constantly. Pour the cream into the ceramic bowls and let cool down to room temperature.
Before serving, sprinkle with 2 1/2 tablespoons of sugar and caramelize with a bunsen burner (or in the oven).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.