Before serving the Catalan cream, sprinkle a tablespoon of sugar (20 g) with sugar and use a kitchen torch to caramelize the sugar. Instead of sugar, you can use 5 g of granulated Carmencita saccharin to make Catalan cream. Add it at the end of cooking and stir well. Then, pour the mixture into the containers. Ingredients Corn starch, thickener (carrageenan), flavor, salt and colorants (E160b (ii) and curcumin. It does not contain gluten. How to use Put 700 ml of milk in a saucepan. Add 1 sachet of Catalan cream (28 g), 4-5 tablespoons of sugar (80 g) and dissolve. Heat over medium heat, stirring continuously until it starts to boil. Pour into the containers and leave to cool for 1 to 3 hours in the fridge.