Menjablanc, a Catalan cream with almonds and cinnamon
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$1.34 $0.34 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
- Vegetarian
Ingredients
people
- $0.50
- $0.46
- $0.07
- $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, a Catalan cream with almonds and cinnamon
- 50 cl of milk$0.50
- almond$0.46
- 4 tablespoons of sugar$0.07
- 6 tablespoons of flour$0.14
- The zest of a lemon, finely grated$0.11
- ground cinnamon$0.06
Total$1.34
that's $0.34 per person
Estimated price; varies by store.
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