Mató de Pedralbes
A traditional Spanish dessert, the mató de Pedralbes is a light and delicate panna cotta.
The “Mató de Pedralbes,” also known as “Mató de monja” (nun’s cake), is a light and delicate dessert originating from Barcelona.
Ingredients and directions
- Prep time15 min
- Cook time10 min
- Resting4 hr
- Total4 hr 25 min
- DifficultyEasy
- CostBudget
- Calories408 kcal/serving
- Cooking methodstove, oven
- Estimated cost$4.63 $0.77 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
people
- $0.99
- $0.28
- $0.13
- $3.23
Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.
Directions
- Dissolve the corn flour in a glass of milk. ≈ 3 min
- Bring the remaining milk, cinnamon, sugar, and beaten egg yolks to a boil.
- Add the milk to the glass and continue to heat for a few more minutes, stirring constantly.
- Extinguish the fire and filter. ≈ 3 min
- Distribute in molds. ≈ 3 min
- Let it cool.
- Transfer to individual plates. ≈ 3 min
The bill
Mató de Pedralbes
- 1 liter of milk$0.99
- 250 g of sugar$0.28
- 100 g of maize flour$0.13
- 10 egg yolks$3.23
Total$4.63
that's $0.77 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 408 kcal |
|---|---|
| Fat | 11.7 g |
| Saturated fat | 4.9 g |
| Carbohydrates | 62.4 g |
| Sugars | 50.4 g |
| Fiber | 0.6 g |
| Protein | 12.8 g |
| Salt | 0.17 g |
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