I love Crema Catalana and also its Franco-English counterpart, known as Crème brûlée. I am so fond of it that every time I went to Spain I ate it as a dessert every day of my holidays.

The big difference between the two versions is not only in the type of cooking, but also in the base of the cream: whole milk is used in Crema Catalana, in  brûlée in general liquid cream to reinforce the English cream. But what if we wanted to make it at home, perhaps in a dietary and protein version?
So you can enjoy it for breakfast without glycemic peaks or as a snack?

Here are two recipes to make the Catalan cream at home in a dietary and protein version.

CREAM CATALANA: LIGHT AND DIET RECIPE WITHOUT EGGS

This is perfect for those who want a yolk-free version. You will need the protein powders to make it. I strongly recommend for both recipes to use the new Whey from My Protein Crème brûlée flavor that you can buy here and which can also be useful for protein custard or other spoon desserts such as cheesecake. The taste is very good.

Alternatively, vanilla or salted caramel Whey Protein , or other vanilla-flavored protein powders, even vegan.

Ingredients for two Catalan creams.

350 ml of skimmed or unsweetened almond milk
30 grams of corn starch
50 grams of Whey My Protein Crème brûlée or vanilla
zest of half a lemon (optional) and sprinkled with cinnamon
a tablespoon of brown sugar

You can combine the two powders and then add the milk gradually or pour everything into an electric blender. Pour the liquid into a saucepan with the lemon zest and cinnamon and stir with a metal whisk or wooden spoon until you get a thick cream. At this point, remove the zest and pour the cream into two small round single-portion ovenproof dishes (cocotte), in glass or ceramic, cover with cling film and keep a couple of hours in the fridge.

At this point, sprinkle the cream with a teaspoon of brown sugar per serving. If you have a lighter type gas lighter or a torch you can use it to caramelize the sugar on the surface, otherwise for this recipe you can also put the cocottine in the oven and turn the grill on at 180-200 degrees for a few minutes.

This recipe is really simple to make and can be made in a vegan version.