Menjablanc, Catalan almond cinnamon cream
The Camp de Tarragone’s signature white and soft pastry, menjablanc, is made with milk, sugar, flour, lemon, and cinnamon.
Menjablanc is a soft, traditional cream typical of the Camp de Tarragona and the Ebre Valley. It is usually served as a dessert or a snack.
Ingredients and directions
- Prep time10 min
- Cook time20 min
- Resting30 min
- Total1 hr
- DifficultyEasy
- CostBudget
- Cooking methodCooking in a saucepan
- Estimated cost$1.31 $0.33 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $0.50
- $0.46
- $0.04
- $0.14
- $0.11
- $0.06
Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.
Directions
- Bring the milk to a boil.
- Once it’s about to boil, add the cinnamon stick, lemon zest, and sugar, then let it simmer until it comes to a boil.
- Once the milk has been boiled, add the 6 tablespoons of flour, stirring constantly for about 10 minutes.
- Let it rest for about 5 minutes.
- Pour each serving, place the mixture in a ceramic bowl and sprinkle with ground cinnamon. ≈ 2 min
- Allow to cool before serving.
The bill
Menjablanc, Catalan almond cinnamon cream
- 50 cl of milk$0.50
- almond$0.46
- 4 tablespoons of sugar$0.04
- 6 tablespoons of flour$0.14
- The zest of a lemon, finely grated$0.11
- ground cinnamon$0.06
Total$1.31
that's $0.33 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.