Catalan Cream
Ingrediënten
- 6 egg yolks
- 125 g granulated sugar
- 75 g dark brown sugar
- 1 tablespoon cornstarch
- 2½ dl milk
- 2½ dl cream
- 3 strips of lemon peel
- 1 cinnamon stick
Instructies
- In a bowl, mix the cornstarch with a few tablespoons of milk to create a paste.
- In a saucepan, combine the remaining milk, cream, lemon peels, brown sugar, and cinnamon.
- Heat the mixture almost to the boiling point and immediately remove it from the heat.
- Let it cool.
- Remove the lemon peel from the milk.
- In a separate bowl, combine the egg yolks and granulated sugar.
- Use a hand mixer to beat until the mixture becomes thick and creamy.
- Gradually add some of the warm milk to the egg yolk mixture, beating well.
- Then, add the entire egg yolk mixture to the warm milk.
- Add the cornstarch paste and mix well.
- Place the mixture over low heat and let it simmer gently for 10 minutes, stirring constantly.
- Strain the mixture through a sieve and divide it among 4 small bowls.
- Refrigerate to cool.
- Sprinkle a thin layer of granulated sugar over the cooled creams.
- Caramelize the sugar under a hot grill until it turns golden brown and forms a crispy crust.
- Serve the Catalan cream immediately.
Notes / Tips / Wine Advice:
This Catalan cream, also known as "Crema Catalana," is a delightful Spanish dessert with a crispy sugar layer on top. Enjoy the creamy texture and the subtle flavors of lemon and cinnamon!
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