Catalan Cream
Ingredients
2 cups milk, plus extra
½ cup granulated sugar, divided
1 cinnamon stick
zest of 1 lemon
4 egg yolks
3 ¾ tablespoons cornstarch
½ cup cane sugar
Preparation
In a saucepan, combine the milk, half the granulated sugar, the cinnamon stick and lemon zest. Place over medium heat and bring to a boil, then remove from the heat. In a small bowl or cup, dissolve the cornstarch in a little cold milk. In another bowl, with the help of an electric mixer if desired, whisk together the egg yolks and remaining granulated sugar. Add in the dissolved cornstarch and continue to whisk until well combined.
Pour the mixture into a large, shallow pot. Filter the heated milk mixture, then slowly add it to the pot and mix well to combine. Place over medium heat and, while continuously mixing, bring to a boil. Note that the Catalan cream must have a soft and smooth consistency, then, when it has just thickened, quickly remove it from the heat so it doesn’t thicken too much or worse, forms lumps. Pour the cream into a dish, preferably individual ramekins, and set aside to cool in the refrigerator for at least 2 to 3 hours.
A few minutes before serving, sprinkle the top of the cream with the cane sugar caramelize it under the broiler or with a torch. To make sure not to ruin the cream while caramelizing it in the broiler, put the dish or dishes in a pan filled with very cold water. Serve immediately alone or with fruit such as berries or grapes. Serves 4 to 6
2 cups milk, plus extra
½ cup granulated sugar, divided
1 cinnamon stick
zest of 1 lemon
4 egg yolks
3 ¾ tablespoons cornstarch
½ cup cane sugar
Preparation
In a saucepan, combine the milk, half the granulated sugar, the cinnamon stick and lemon zest. Place over medium heat and bring to a boil, then remove from the heat. In a small bowl or cup, dissolve the cornstarch in a little cold milk. In another bowl, with the help of an electric mixer if desired, whisk together the egg yolks and remaining granulated sugar. Add in the dissolved cornstarch and continue to whisk until well combined.
Pour the mixture into a large, shallow pot. Filter the heated milk mixture, then slowly add it to the pot and mix well to combine. Place over medium heat and, while continuously mixing, bring to a boil. Note that the Catalan cream must have a soft and smooth consistency, then, when it has just thickened, quickly remove it from the heat so it doesn’t thicken too much or worse, forms lumps. Pour the cream into a dish, preferably individual ramekins, and set aside to cool in the refrigerator for at least 2 to 3 hours.
A few minutes before serving, sprinkle the top of the cream with the cane sugar caramelize it under the broiler or with a torch. To make sure not to ruin the cream while caramelizing it in the broiler, put the dish or dishes in a pan filled with very cold water. Serve immediately alone or with fruit such as berries or grapes. Serves 4 to 6
