Mediterranean

Crema Catalana

Name: Crema Catalana
Prep time: 10 min
Cook time: 10 min
Total time: 200 min
Cuisine: MEDITERRANEAN
Ingredients: 500 MILLILITER Milk; 1 UNITS Canela en rama; 1 UNITS 1/2 lemon peal; 4 UNITS Egg yolks; 160 GRAM Sugar; 25 GRAM Cornmeal

In clay pots and with burnt sugar on top. This is how authentic Catalan cream is served, a traditional dessert that, like so many other good recipes, has been passed down from generation to generation.

Prep

10min

Cook

10min

Total

20min+ 3h rest

"If you love traditional recipes, you have to try Catalan cream. It is similar to creme anglaise, custard and crème brulée, but it is different. And, beware, it's addictive."

Andrew

Ingredients

Milk 500 ml

Canela en rama 1 Units

1/2 lemon peal 1 Units

Egg yolks 4 Units

Sugar 160 g

Cornmeal 25 g

Directions

1.Infuse the milk

Pour the milk into a saucepan and put it on the heat with the lemon peel and the cinnamon stick. She waits for it to start boiling and then removes the saucepan from the heat and waits for the milk to cool.

2.Beat the yolks

While the milk is warming, mix the yolks with 100 grams of sugar and the cornstarch. Beat them with a whisk until they are white and creamy.

3.Add the milk

Strain the milk and add it to the yolk mixture, stirring with a wooden spoon. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens.

4.Distribute the cream

Pour the cream into the clay pots, wait for it to cool completely and set aside in the refrigerator.

5.Burn the sugar

Just before serving, sprinkle the creams with sugar and burn it, with a burning shovel or a kitchen torch, until it forms a kind of crunchy caramel crust on the cream.