Crema Catalana

Crema Catalana

Ingredients:

  • 500 ml of milk
  • Zest from 1/2 lemon
  • Zest of 1/2 orange
  • 1 stick cinnamon (about 5 cm)
  • 4 egg yolks
  • 100g sugar
  • 20g starch
  • 2 tablespoons sugar (for caramel)
  • Caramel

 

Steps:

  1. Put the milk on fire together with the cinnamon and peeled lemon and orange. Heat it on low heat until it begins foaming on the sidelines.
  2. Take off the saucepan from the heat, cover with a lid and leave to infuse for 10 minutes.
  3. Meanwhile, whip the yolks with sugar until you obtain a pale yellow cream. Add starch and stir.
  4. Strain the milk. Pour the hot infused milk over the yolks, stirring constantly with a whisk.
  5. Put the mixture into a saucepan. Place it over low heat and stir constantly with a whisk until you feel that it becomes slightly viscous (it takes about 10-15 minutes to reach at the desired consistency)
  6. This is the most important step. Upon it, depends the consistency/softness of the cream, so let the heat on low, stir constantly and have patience to make the cream.
  7. Take off the saucepan from the heat and quickly stir for 1 minute.
  8. Pour the cream into 4 ceramic bowls/cups/jars. Let them cool to room temperature. Then put the dishes in the fridge until you serve them (at least a few hours so they have enough time to clot).
  9. Sprinkle a thin layer of sugar over and caramelize it.

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