This cream recipe has a place in Catalan cuisine. Most often it is offered on the feast of St. Joseph. The dessert is so delicious that having tried it once, you will want to cook it more often.
It is necessary
- - chicken eggs - 4 pcs.;
- - granulated sugar - 70 g;
- - corn starch - 2 tablespoons;
- - lemon - 1 pc.;
- - orange - 1 pc.;
- - cinnamon - 1 stick;
- - milk - 250 ml;
- - cream 35% - 250 ml;
- - brown sugar - 50 g.
Instructions
Step 1
Rinse the lemon and grate the zest with a grater. Wash the eggs and separate the yolks into a separate container. You won't need proteins for the recipe, use them as you see fit. Mix the yolks with granulated sugar, then beat until lather with a whisk or mixer. Add starch, grated lemon zest to the mixture, continue whisking.
Step 2
Gently pour milk and cream into the whipped yolks, stir, then pour into a heavy-bottomed saucepan. Dip a cinnamon stick in the same saucepan, start slowly heating the food. Stir the mixture while heating with a wooden spatula until the cream is thick. Make sure that the cream does not overheat, it may curl.
Step 3
Remove the pan from heat, strain through a sieve and divide into tins. After cooling a little, place the forms with cream in the refrigerator. Sprinkle brown sugar over each serving and heat under the grill before serving. This procedure will make the sugar into a nice crispy crust. In this case, it is important not to overheat the cream, but only to bring the sugar to a dark state. After removing the Catalan cream from the grill, immediately serve it as a dessert.
Step 4
You can add vanillin or vanilla sugar to the proposed recipe for making Catalan cream, but this is not for everybody.
