Caramelized Custard Filling (Crema Quemada)
Cuisine: Spanish
Author: Barbara Norman
  • 3 Cups milk
  • 1 Cup sugar
  • 4 egg yolks
  • 2 cinnamon sticks
  • 1 lemon - peel only
  • 1 1/2 Tablespoons butter
  • 3 Tablespoons cornstarch
  1. Bring milk to a boil with lemon peel and cinnamon sticks broken in small pieces. Let it boil slowly at least 5 minutes to take on flavor.
  2. Beat egg yolks with 1/2 cup sugar and 3 tablespoons cornstarch until light in color and stiff. Allow milk to cool for 5 minutes. Strain it into egg yolk mixture, blend, and stir frequently while cooking over low heat for 20 minutes or until mixture thickens. Do not allow to boil. Just before removing from fire, add 1 1/2 tablespoons butter and stir until melted and blended.
  3. Let mixture cool to lukewarm before spreading on cake. Sprinkle remaining sugar on top of filling and put under hot broiler just long enough to caramelize sugar slightly. When sugar bubbles and begins to turn brown, it is done.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Makes enough filling for one "Rolled Cake with Cream Filling (Brazo de Gitano)" or "Spongecake with Cream Filling (Bizcocho con Crema)", the recipes for which are included in

The custard filling can be given any flavor you choose. For example, instead of cinnamon, you might use a vanilla bean, a teaspoon of almond extract, or a piece of orange peel.
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