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Category:
Desserts
Rating:
5.00
Contributor:
rose-thompson
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Crema Catalana (Catalan Custard)
6 egg yolks, 200 g sugar, 3/4 ltr milk, lemon peel, cinnamon stick, 1/2 cup milk, 3 tbsp cornflour
Beat the egg yolks and 150 grams sugar in a bowl. Put the 3/4 litre milk in a saucepan with the cinnamon and lemon peel (zest) and bring to the boil. Remove from heat and strain it into eggs, whisking them constantly. Dissolve the cornflour in the half cup of milk and stir it into the custard mixture. Pour the mixture into the saucepan and cook on a low heat, stirring constantly, just until it starts to bubble. Remove from the heat and strain into a shallow bowl. Let the custard cool. Before serving, sprinkle the top with remaining sugar and caramelize it by placing under a very hot grill. Decorate the pudding with biscuits or squares of cake and rosettes of whipped cream. Serves 6. |
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