Delicious cream Catalana recipe
A sweet taste of Spain in the comfort of your home. This cream Catalana dessert is sweet, creamy, with a crisp caramel top – definitely a treat that’s sure to impress.
Ingredients
- 500 ml whole milk
- 1 cinnamon stick
- 2 strips of orange peel
- 2 strips of lemon peel
- 5 egg yolks
- 80 g caster sugar, plus extra to finish
- 10 g vanilla sugar
- 1 tbsp cornstarch
- pinch of salt
Method
Begin by pouring 500 ml of whole milk into a saucepan. Add a cinnamon stick, 2 strips each of orange and lemon peel, and bring the mixture to a simmer. In a separate bowl, combine 5 egg yolks, 80 g of sugar, and 10 g of vanilla sugar, whisking them for a few minutes until the mixture is pale and smooth. Stir in 1 tbsp of cornstarch and a pinch of salt. Next, remove the spices and citrus peels from the milk. Gradually pour the warm milk into the egg mixture, whisking constantly. Pour this combined mixture back into the saucepan. Cook and whisk it over medium heat until the custard thickens. Once thickened, remove it from the heat and strain it through a sieve. Fill ramekins with the custard and cover each with plastic wrap. Chill in the refrigerator for at least 4 hours, or preferably overnight. Before serving, sprinkle 2 tsp of sugar on top of each custard and caramelize with a torch.
