Catalan Cream with Lemongrass and Cinnamon

Ingredients

• 500 ml Whole milk (preferably fresh)
• 4 pcs Egg yolks (separate from whites, keep whites for another use)
• 100 g White sugar (50 g for the custard, 50 g for the caramel)
• 30 g Cornstarch (maizena) (dissolve in the yolks before adding the milk)
• 1 pcs Lemon zest (finely grated, avoid the white pith)
• 1 pcs Cinnamon stick (for milk infusion)
• 15 ml Grand Marnier (optional) (add to the custard before cooling for an orange note)

Instructions

1. Milk infusion

   Pour the whole milk into the saucepan, add the lemon zest and the cinnamon stick. Heat over medium heat until the milk simmers, without bringing it to a boil.

   Time: PT5M

   Temperature: 80°C

2. Separate the eggs

   Separate the yolks from the whites in a bowl. Reserve the whites for another use.

   Time: PT5M

3. Mix yolks and sugar

   In the bowl, whisk the egg yolks with 50 g of sugar until the mixture lightens and becomes slightly frothy.

   Time: PT3M

4. Incorporate the cornstarch

   Add the cornstarch to the sweetened yolks and mix until all lumps disappear.

   Time: PT2M

5. Extended infusion

   Remove the saucepan from the heat, cover and let the lemon and cinnamon infuse for 10 minutes.

   Time: PT10M

6. Strain the milk

   Pass the milk through a fine sieve or a chinois to remove the zest and the cinnamon.

   Time: PT2M

7. Temper the mixture

   Gradually pour the hot milk onto the yolk mixture while whisking constantly to avoid curdling.

   Time: PT5M

8. Cook the custard

   Return everything to the saucepan, cook over medium heat while whisking continuously until the custard thickens and coats the back of a spoon (about 5‑7 minutes).

   Time: PT7M

   Temperature: 80°C

9. Portion and cool

   Pour the custard into ramekins, cover each ramekin with plastic wrap, pressing it onto the surface to prevent a skin from forming.

   Time: PT3M

10. Refrigerate

    Place the ramekins in the refrigerator for at least 4 hours, ideally overnight, so the custard firms up.

    Time: PT0M

11. Caramelize the sugar

    Just before serving, sprinkle 30 g of white sugar evenly over each custard. Use a kitchen torch to melt the sugar until a golden, crunchy crust forms.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

25 g

Fat

6 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole milk: semi‑skimmed milk
• Instead of Egg yolks: pasteurized egg yolks
• Instead of White sugar: cane sugar
• Instead of Cornstarch (maizena): rice flour
• Instead of Lemon zest: orange zest
• Instead of Cinnamon stick: ground cinnamon (½ tsp)
• Instead of Grand Marnier (optional): Cointreau, orange liqueur

Equipment Needed

• Medium saucepan
• Mixing bowl
• Whisk
• Fine sieve or chinois
• Ramekins or small heat‑proof bowls
• Plastic wrap
• Kitchen torch

Critical Steps — Do Not Skip

• Infuse the milk without boiling it
• Temper the mixture to avoid egg coagulation
• Cook over medium heat while stirring constantly to achieve the proper consistency
• Caramelize the sugar with the torch

Chef Tips from the Video

• Grate the lemon zest just before infusion for a fresher aroma.
• Replace the cinnamon with a vanilla bean for an aromatic variation.
• For a richer taste, replace 100 ml of milk with the same amount of semi‑skimmed milk.

Troubleshooting

Storage

Refrigerator: Store the covered ramekins in the refrigerator for 3 to 4 days.

Freezer: Not recommended, the texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the custard the day before and keep it chilled; the caramel can be added just before serving.
• The sugar to caramelize can be pre‑measured in a small bowl to save time.