INGREDIENTS
- – Milk 1 L.
- – Sugar 200 g.
- – Yolks 8 items.
- – Corn starch 40 g.
- – Cinnamon 1 department.
- – Lemon peel 2 strips.
- – Sugar (to caramelize the cream) 50 to 100 g.
Learn to put together this scrumptious dessert typical of Catalan delicacies following the recipe from Argentine Cooks .. CATALAN CREAM .
PROCEDURE:
1. In a small pot I boiled the milk with the cinnamon and lemon peel for a few minutes in order that it takes on a very good taste.
You possibly can change the lemon peel strips with tangerine or orange . Or a mixture of all three. Do not forget that in citrus peels we all the time use the coloured half and never the white half, which is bitter.
2. Then again, in a bowl and with a whisk, combine the yolks with the sugar and cornstarch nicely.
3. Pour half of the recent milk over the combination whereas persevering with to beat to forestall the eggs from coagulating.
4. When every thing is nicely combined, pour it over the half that was left within the pot and produce it, with out stopping mixing, over low warmth, till it boils and begins to thicken. One to 2 minutes of boiling is sufficient.
5. Organize the cream in particular person bowls, cowl it with movie involved with the cream in order that it doesn’t type a crust, and let it cool. Simply put it within the fridge when it is heat.
6. A second earlier than serving, sprinkle the floor with frequent sugar and caramelize it with a very popular blowtorch or iron burner.
Serve instantly. The crunchy caramel layer together with the mushy and chilly cream is loopy!!! .
Burner or blowtorch alternative tip : If you do not have an iron burner or blowtorch, you need to use an outdated spoon. Warmth it for about 5 minutes on the range and when it is vitally scorching, cross it by the sugar and it’ll caramelize. Watch out that the deal with can get scorching, seize it with a dish towel!
