Crema catalana (creme brulée)

Dilute the egg yolks and flour in a little cold milk. Bring the milk to the boil with 150 g sugar, the lemon rind and the cinnamon stick. After boiling for three minutes, remove the lemon rind and cinnamon and add the egg mixture. Return the pan to a low heat and continue cooking, stirring all the time until the mixture thickens.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Pour into individual dishes and leave to cool. Sprinkle with sugar and caramelise the top with a burner.

Nutritional Facts

Energy (kcal): 597
Energy (kJ): 2,498
Proteins (g): 20.2
Fat (g): 18.1
Carbohydrates (g): 94.3
Calcium (mg): 347.9
Iron (mg): 2.3
Riboflavin (mg): 0.7

 Information provided by: The Spanish Nutrition Foundation (FEN)