Recipe by Alia55

A spiced Spanish Creme Brulee. This is a little lighter as it is not made with cream. Time does not include setting time.

Ingredients Nutrition


  1. In a bowl, mix egg yolks, sugar, and cornstarch. Using a fork mix till smooth.
  2. Pour milk into a saucepan. Add cinnamon, nutmeg and lemon zest and bring to a boil.
  3. Gradually pour spiced milk into yolk mixture, stirring, then pour back into the saucepan. Bring to a boil stirring continuously.
  4. Reduce heat and cook for 2-3 minutes, stirring continuously untill the custard has thickened.
  5. Pour custard into ramekins and leave to cool.
  6. Refridgerate the custard for 3-4 hours.
  7. 20-30 minutes before serving, sprinkle with demerara sugar and caramelize with a blowtorch, then leave at room temperature till ready to serve.

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