EatSmarter exclusive recipe

Burnt Caramel Cream

with Bay Leaves and Lemon Zest
4.666665
Average: 4.7 (3 votes)
(3 votes)
Burnt Caramel Cream

Burnt Caramel Cream - Delicious dessert classic with caramelized tops

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Health Score:
Health Score
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
325
calories
Calories

Healthy, because

Even smarter

Nutritional values

As "Crema catalana", Spaniards and tourists alike know and love this dessert, which is really rich in bone-strengthening calcium and protein due to the combination of milk and egg yolk. The egg yolk also contains biotin, which is beneficial to the skin, hair and cells.

The dessert can be perfectly prepared the day before: Put the cream in the fridge and caramelise it just before serving. If you like, you can add extra flavour to the dessert with vanilla pulp and cinnamon in the milk.

1 serving contains
(Percentage of daily recommendation)
Calorie325 kcal(15 %)
Protein10 g(10 %)
Fat12 g(10 %)
Carbohydrates43 g(29 %)
Sugar added27 g(108 %)
Roughage0 g(0 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.7 mg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate61 μg(20 %)
Pantothenic acid1.7 mg(28 %)
Biotin22.2 μg(49 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C3 mg(3 %)
Potassium325 mg(8 %)
Calcium252 mg(25 %)
Magnesium29 mg(10 %)
Iron2.2 mg(15 %)
Iodine23 μg(12 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.4 g
Uric acid2 mg
Cholesterol376 mg
Development of this recipe:

Ingredients

for
6
Ingredients
2 pints
2 ounces
8
8 tablespoons
1
6
small fresh Bay leaves
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Ladle, 1 Whisk, 1 Hand mixer, 1 Kitchen towel, 1 Kitchen torch, 1 Fine grater, 1 Oven-proof dish

Preparation steps

1.
Burnt Caramel Cream preparation step 1

In a small bowl, mix 200 ml (about 1 cup) cold milk with cornstarch until smooth.

2.
Burnt Caramel Cream preparation step 2

Beat egg yolks and 2 tablespoons sugar with the whisk of a hand mixer until fluffy, then mix in cornstarch mixture.

3.
Burnt Caramel Cream preparation step 3

Rinse lemon in hot water, wipe dry and finely grate zest. Bring remaining milk to a boil with bay leaves in a pot. Add lemon zest.

4.
Burnt Caramel Cream preparation step 4

While stirring, gradually ladle hot milk into the egg mixture to temper. 

5.
Burnt Caramel Cream preparation step 5

Pour egg-milk mixture into pot. Cook over low heat, stirring, until custard is thickened. Do not allow the mixture to boil or yolks will coagulate. Remove bay leaves.

6.
Burnt Caramel Cream preparation step 6

Pour custard into 6 oven-proof ramekins, each about 150 ml (approximately 5 ounces). Lay a kitchen towel on work surface, then firmly tap ramekins on towel to eliminate air bubbles. Allow to cool, then chill for at least 4-5 hours.

7.
Burnt Caramel Cream preparation step 7

Just before serving, sprinkle 1 tablespoon sugar over each custard and brown with a kitchen torch or under a preheated broiler, watching carefully.