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Recipe · Languedoc
Crème catalane à la cannelle
Catalan custard with cinnamon and burnt sugar
⏱ 240 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 L (4¼ cups)whole milk
8egg yolks
150 g (5 oz)sugar + 60 g / ⅓ cup
40 g (1½ oz)cornstarch
1cinnamon stick
Lemon zest
Orange zest
- 1 L (4¼ cups) whole milk
- 8 egg yolks
- 150 g (5 oz) sugar + 60 g / ⅓ cup
- 40 g (1½ oz) cornstarch
- 1 cinnamon stick
- Lemon zest
- Orange zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Infuse the milk with the cinnamon and zests at a bare simmer for 15 minutes.
- Beat the yolks with the sugar and cornstarch.
- Strain the milk and slowly pour it over the yolks, whisking.
- Return to the pan and cook over low heat, stirring, for 5 minutes.
- It should coat the spoon without boiling.
- Divide among 6 ramekins and chill for 3 hours.
- Just before serving, sprinkle each custard with sugar.
- Caramelize with a kitchen torch or under a very hot broiler.
- Serve immediately; the sugar should form a crackly crust.
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