Desserts
Catalan cream
Cream flavoured with lemon and cinnamon and a crunchy burnt sugar top.
VegetarianGluten-free
Ingredients
- 750 ml of whole milk
- 6 egg yolks
- 160 g of sugar
- 40 g of cornflour
- 1 cinnamon stick
- the peel of one lemon
- the peel of half an orange
- sugar for burning
Step-by-step
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- Put the milk, the cinnamon and the citrus peels in the mixing bowl and program 8 min/90°C/speed 2; strain and set aside.
- Put the yolks, the sugar and the cornflour in the mixing bowl and mix 15 sec/speed 4.
- Add the infused milk and program 7 min/90°C/speed 4.
- Check that it has thickened well without coming to a boil.
- Distribute into small clay dishes and let it cool.
- Refrigerate at least 3 hours.
- Sprinkle sugar on top and burn it with a blowtorch just before serving.
Tips
- The burnt sugar should be done at the last moment so it stays crunchy.
- Do not let it boil or the yolks will curdle.
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