Catalan Cream

Name: Catalan Cream
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Milk 2 cups; Egg yolks 4; Sugar 4 oz; Lemons 1; Cinnamon sticks 1; Cornstarch 2 tbsp; Brown sugar to taste

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329

Calories per serving

Vegetarian

Energy Kcal 329
Carbohydrates g 51.6
of which sugars g 45.3
Protein g 7.5
Fats g 10.3
of which saturated fat g 4.6
Fiber g 1.3
Cholesterol mg 281
Sodium mg 73

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Serving: 4 people
Cost: Low

PRESENTATION

A cousin of the creme brulée, but of Spanish rather than French origins, Catalan cream is a spoon dessert perfect for the end of a meal! The delightful crust characterizes both recipes, but although similar in appearance, these two preparations are distinguished by a substantial difference. Creme brulée is cooked in a bain-marie, as are creme caramel and Portuguese milk, whereas Catalan cream is cooked on the stove and thickened by adding starch, just like custard. The flavoring is also different, in fact, cinnamon is used in Catalan cream instead of vanilla. Catalan cream is a dessert now famous worldwide that is hard to resist... arm yourself with a spoon and fall into this creamy temptation, just like we did!

Don't miss also the recipe for pasteis de nata, a small cream delight of Portuguese origin!

INGREDIENTS

329

Calories per serving

Ingredients for the cream: Milk 2 cups (500 g); Egg yolks 4; Sugar 4 oz (100 g); Lemons 1; Cinnamon sticks 1; Cornstarch 2 tbsp (25 g)

for sprinkling: Brown sugar to taste

Preparation

How to prepare Catalan Cream

To prepare Catalan cream, first pour the corn starch into a bowl, add a small part of the 2 cups (500 g) of milk 1 and mix with a whisk to dissolve it 2. Pour the remaining part of the milk into a pot 3,

add the cinnamon, the zest of one lemon 4, and 1.76 ounces (50 g) of sugar 5. Mix with a whisk 6 and heat until it boils.

In the meantime, in another bowl pour the egg yolks and the other 1.75 ounces (50 g) of sugar 7. Beat with a whisk 8, then add the dissolved corn starch 8 and mix with a whisk 9.

When the milk has reached boiling 10, strain it directly into the bowl with the egg mixture 11 and mix always with a whisk 12.

Transfer back into the pot 13 and cook on the stove, stirring continuously, until you get a smooth and creamy consistency 15.

Transfer the obtained cream into the ramekins (16-17), cover with plastic wrap, and let cool in the refrigerator for at least 2 hours 18.

When ready to serve, take the ramekins, sprinkle brown sugar over the entire surface 19 and go over it with a torch to allow the sugar to caramelize 20. When the typical crust has formed, serve your Catalan cream 21.