4
Easy
30min + 2h
Milk, lemon, eggs, sugar and very little else. Catalan cream is a traditional Catalan dessert, soft, sweet and delicious, which will also cost us very little. This dessert is made based on egg yolk and the most famous thing about it is the caramelized sugar on the surface, which provides a crunchy contrast. The origin of the Catalan cream seems to be medieval, since there are documents that prove its existence since the 14th century. In fact, it is considered one of the oldest desserts in Europe. Furthermore, the Catalan cream has had its moment of celebrity in the mentions of 20th century authors, whether Josep Pla or the famous poet Miquel Martí i Pol. We propose the classic recipe, but remember: the Catalan cream can be flavored with whatever you like the most. In addition, it can be used to fill ensaimadas, cocas and all types of pastries.CATALAN CREAM RECIPE
Ingredients (3 or 4 servings)
- 500 ml milk
- peel of half a lemon (without white part)
- 1/2 cinnamon stick
- 3 egg yolks
- 100 g sugar
- 1 pinch of salt
- 20 g corn starch
- orange coloring
2. In a bowl, beat the yolks with the sugar and salt.
3. Add the rest of the milk, salt and cornstarch. Beat well until there are no lumps and add a little coloring (optional).
4. When the contents of the saucepan smoke but do not boil, turn off the heat and remove the cinnamon and lemon peel.
5. Strain the mixture of yolks, milk, sugar and starch and add to the saucepan of hot milk. Stir well and return to low heat.
6. Stir constantly so that it does not stick until the contents acquire the texture of custard.
7. Pour the cream into clay pots or glasses, cover with plastic wrap and let it cool in the refrigerator for a minimum of 2 hours.
8. Serve with cinnamon, wafers or burnt sugar.
Enjoy!
