Lemon Scented Almond Milk Custard – Crema Catalana – a delicious recipe with Unsweetened Almond Milk, Cinnamon, Lemon, Egg Yolks, weight Sugar, Cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat almond milk, cinnamon stick and lemon rind in a pot on medium heat until bubbles start to form on the sides.
2
In the meantime, in a medium bowl beat eggs yolks and sugar until pale yellow. Add cornstarch and keep beating for another minute or so. Add vanilla extract and beat until smooth and creamy.
3
Remove cinnamon stick and lemon rind from milk. Slowly add about 1/2 cup of warm milk into the egg yolks, stirring constantly. Add the rest of the milk and stir until well incorporated.
4
Return mixture into the pot and cook at medium to low heat, until it thickens slightly and coats the back of a wooden spoon (do not let it boil).
5
Pour into five individual serving size ramekins, let it cool on the countertop, then refrigerate for a minimum of 3 hours.
6
Before serving, sprinkle each ramekin with sugar and caramelize using a torch or oven broiler.
7
Enjoy!
1793
kcal
Calories
130
g
Fat
125
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups Unsweetened Almond Milk, 1 stick Cinnamon, 1 whole Lemon, Rind Only (keep The Rind Whole So You Can Easily Remove It From The Milk), 4 whole Egg Yolks, and more.
Yes, Lemon Scented Almond Milk Custard – Crema Catalana falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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