Traditional catalan cream

Ingredients

• 2 cups milk
• 4 egg yolks
• 1 cinnamon stick
• 1 organic lemon peel
• 1/3 cup sugar
• 1 oz cornflour
• White sugar for caramelizing

Materials

• Blowtorch (optional)
• Porcelain ramekins

Preparation

• Bring the milk to a boil with the cinnamon stick and lemon peel. Once boiled, let it infuse.
• Beat the egg yolks with the sugar until the mixture whitens and becomes creamy. Add the cornflour.
  
• Remove the cinnamon stick and lemon peel from the milk, then gradually pour it into the previous mixture while stirring.
• Pour everything back into the saucepan over medium heat and stir until the mixture thickens well (about 5 minutes).
  
• Pour the cream directly into the ramekins and refrigerate for at least 2 hours.
• Sprinkle each cream with white sugar (not brown like crème brûlée) and caramelize using a blowtorch. If you don't have a blowtorch, place them under the grill in the oven for 5 to 10 minutes.
  
• And there you have it, your crema catalana is ready!

Observations

Pastry cream: a recipe very similar to our traditional pastry cream, although the proportions are different :-)

Questions

Photos of members who cooked this recipe