Crema Catalana
6 servings
20 minutes
A traditional Catalan dish, also known as Saint Joseph's cream. The base is milk, eggs and sugar, lemon is optional, but it makes a great addition to this dessert.
1
Separate the whites from the yolks. Whisk the yolks with sugar in a mixer or by hand until the mixture turns pale.
- Sugar: 1 glass
- Egg yolk: 4 pieces
2
Transfer the mixture to a saucepan, pour in the milk, add corn starch, a cinnamon stick, and lemon zest. Heat slowly while stirring constantly until the mixture thickens. Remove from heat immediately.
- Milk: 2 glasss
- Cornstarch: 1 tablespoon
- Cinnamon sticks: 1 piece
- Lemon: 1 piece
3
It's important not to overheat the cream: as soon as the mixture becomes thick and you feel resistance while stirring, remove it from the heat, otherwise it will curdle or separate.
4
Remove the cinnamon stick and pour the cream into ramekins. Let it cool and refrigerate for 2-3 hours.
5
Sprinkle the frozen cream with sugar and torch it until a crispy crust forms, like crème brûlée. Heat under the grill for 10 minutes. Serve immediately.
- Sugar: 1 glass