Catalan cream, a tasty dessert in a light version with 90 Kcal ready in 5 minutes!

Catalan cream is a spoon dessert of Spanish origin. The light version of this cream is obtained by boiling the milk with the cinnamon, adding the starch and cooking everything under the grill. This dessert, very simple and tasty, has a soft and creamy base, topped with a crunchy film of caramelized sugar. Thanks to its sublime and light taste, the light Catalan cream is appreciated by everyone.

Making creme brulee at home is very simple and cheap, it doesn’t take much time and the ingredients can be easily found in any supermarket . Are you ready to get to work?

Here are the stages of preparation of the light variant of Catalan cream ! Happy preparing and tasting!

The recipe for light Catalan cream

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 90

Ingredients

• 500ml of milk
• 1 tablespoon of potato starch
• 20 g of stevia (or 40 g of normal sugar)
• 1/2 lemon
• 2 yolks
• 1 cinnamon stick

Preparation

1. Start the preparation of the light Catalan cream by heating 450 ml of milk, then add the cinnamon stick cut lengthwise and also the grated rind of half a lemon.
2. Bring everything to a boil and add the sweetener (or sugar).
3. In the meantime, dissolve the starch, add the two egg yolks and mix everything with the still hot milk, putting it back on the heat. Finally, mix until the cream obtained becomes thick , without bringing it to the boil.
4. Allow the cream to cool, distribute it and keep it in the fridge. The Catalan cream is served in earthenware bowls and is sprinkled on the surface with a little sugar. Then it is caramelized in the oven with the grill function activated.

Notes and advice

Catalan cream has the particularity of having burnt sugar on the surface, this is usually done or with a blowtorch, which not everyone has. To get the same result, preheat the oven to 200°C. Prepare the oven drip pan as close as possible to the oven heating  elements. Add a little sugar to the surface of the Catalan cream. Place a bowl of water in the oven together with the Catalan cream. This will help prevent the cake from drying out. Bake for about five minutes at 200°C and then serve.

This recipe has crossed borders and other countries, enjoyed as a dessert for any occasion. The creme brulee  is usually served in small individual moulds. Catalan cream can also be used to fill or stuff all types of cakes, croissants and desserts to give a tastier touch to the preparations.