Catalan cream

It is a typical dessert from Catalonia and very easy to make, you are sure to repeat it, it is really delicious, with very few ingredients that we always have at home.
It keeps well in the fridge for two or three days.
The Catalan cream can be prepared in advance the day before and burn the sugar just before serving so that it forms a crunchy layer by caramelizing the sugar.

EQUIPAMENT
1 casserole
1 burner or a kitchen torch to burn the sugar
2 clay pots


INGREDIENTS

500 ml milk
4 egg yolks
12 grams corn flour
skin of half a lemon
1 cinnamon stick
sugar to burn

PREPARATION TIME
30 min
REST IN FRIDGE
4 hours
TOTAL TIME
4 hours 30 minutes

PLATE
Dessert
KITCHEN ROOM
Catalan
RATIONS
two
CALORIES
200 calories

STEP-BY-STEP ELABORATION

Heat the cinnamon stick and lemon peel in a saucepan with 250 ml of milk over low heat.

In a bowl or bowl we can the remaining milk and add the cornmeal and mix well.

Add the egg yolks and sugar and beat everything well in the bowl. Do not throw the egg whites we can use them in other recipes.

Add the egg yolks and sugar

When the milk that is on the fire starts to boil, turn off the heat and let it infuse.

milk infusion

Now we remove the lemon skin and cinnamon.

lemon and cinnamon strain

Now is the time to add the contents of the bowl that we had previously beaten to the casserole.

whipped mix

Then we relight the fire, keep the fire to a minimum and stir it non-stop, it will start to boil again and thicken.

mix in the fire

We

We put out the fire and put it in individual clay pots.

sugar on dessert

Let it cool down and then store it in the fridge.
It must chill for at least 4 hours.
Just before serving we will put sugar on top and burn the sugar either with a torch or as I have done with a burner that I have previously heated over the fire.
It will form a delicious crisp.

burn sugar

It is a simple recipe although it takes a few hours and it is really delicious.

burning sugar

NOTES
Leftover egg whites can be reused and used in omelette, sponge cake, meringue.

Be the first to reply

Leave a Reply