Description
This lemon-scented almond milk custard is a dairy-free twist on Crema Catalana, featuring a silky almond milk base infused with lemon and cinnamon, topped with a caramelized sugar crust for a perfect blend of creamy and crisp textures.
Ingredients
- 2 cups unsweetened almond milk
- 1 cinnamon stick
- 1 wide strip lemon rind (yellow part only)
- 4 large egg yolks
- 3/4 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine almond milk, cinnamon stick, and lemon rind. Heat gently over medium heat until just below a simmer, then remove from heat and let infuse for 10 minutes. Discard cinnamon and rind.
- In a bowl, whisk egg yolks with 1/2 cup sugar until pale and thickened. Add cornstarch and whisk until smooth.
- Slowly pour the warm milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Divide the custard evenly into five 4-ounce ramekins. Cool to room temperature, then refrigerate until fully set (at least 2 hours).
- Before serving, sprinkle remaining 1/4 cup sugar over the tops. Caramelize with a torch or broiler until golden.
- Let the sugar crust harden for 1–2 minutes before serving.
Notes
- Use unsweetened almond milk for best results and sweetness control.
- Caramelize the sugar topping just before serving to maintain crisp texture.
- Do not boil the almond milk to avoid curdling.
- Constant stirring prevents lumps in the custard.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 ramekin
- Calories: 180
- Sugar: 21g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
