Ingredients:
10 egg yolks
250 g of sugar (cream) + 150 g of sugar (to burn)
100 g of corn starch
1 liter and a half of whole milk
A branch of cinnamon
The peel of a lemon
Optional to aromatize: Vanilla in branch and the skin of an orange
Preparation of the Catalan cream
The first step is to prepare the ingredients with which we will flavor the milk. We wash the lemon and orange very well and peel their skin in a fine way, without much white that then bitter the dessert.
1.Open the vanilla pod and take out the seeds that we will reserve to add later to the milk.
2. Heat the milk over medium heat almost to the boiling point.
3. We lower the temperature and remove from the heat, add the vanilla seeds, the skin of the orange and lemon, and finally the cinnamon stick.
4. We leave everything at rest for 5 minutes while we beat the eggs.
5. Separate the whites from the yolks and put them in a bowl with the sugar (250 g).
6. We beat vigorously with an electric mixer or rods until a foamy mixture is achieved.
We add to the bowl containing the egg cream and sugar the fine flour of corn, so that it mixes better we can help with some of the hot milk from step 2. We beat everything very well.
We heat the milk again at medium temperature for 10 minutes with the vanilla, lemon-orange peel and cinnamon. After cooking, we passed through a sieve to remove impurities.
Put the casserole with the milk over low heat, add the mixture of egg cream, sugar and flour.
We stir continuously with a wooden spoon or rods (I just bought some silicone ones that are very good) without forming lumps and taking care that it never gets to boil. When it starts to thicken, remove it from the fire and continue moving one more minute. Keep in mind that although the cream is a little liquid it will be thicker when it cools.
Fill some pots or cool bowls that you have at home. I have used the only ones I have, white ceramic, simple and just size for an individual dessert. Let them rest for 1/2 hour and then keep in the fridge for 2-3 hours.
When we go to serve the Catalan cream we burn the surface. We throw a spoonful of sugar on the top and burn with a kitchen torch. You can also use a special burning blade for this dessert, but it is not easy to get and it takes up a lot in a small kitchen like mine. So I prefer the blowtorch that keeps the cold cream and perfectly generates that famous crunchy sugar plate.
It is usually served in clay casseroles, this in a traditional way, although it can also be served in different dessert dishes. The hot contrast of the sugar with the cold cream is delicious, and I advise you to break first with the spoon and when you crack it, sauté the mixture with a good portion of cream, an art.
We hope you liked the recipe!!!
You can practice it at home.
Foodreigner 