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Catalan cream recipe - recipesfinder
Boil the milk with the cinnamon, sugar and lemon zest.
Whisk the egg yolks in a bowl, pass through a sieve and add the hot milk to the eggs, beating always with a whisk.
Put on the heat, add the starch and cook until to restrict all.
Pour the cream into a pan (or in earthenware bowls) and let cool.
Sprinkle with plenty of sugar (maybe the cane) and go over the entire surface of the cream special mold affinchΘ become hot caramel (alternatively, put the cream almost in contact with the grill so that the sugar dissolves in a few seconds).