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Non-illustrated recipe - Illustrated recipe

Catalan Creme

Catalan Creme
  • For : 5 servings
  • Time : 30 minutes
  • Difficulty : easy

Ingredients for Catalan Creme :

  • 1 litre of milk
  • 6 egg yolks
  • 250 g powdered sugar
  • 50 g cornstarch
  • 1 cinnamon stick
  • 1/2 lemon (zests)
  • Brown sugar

Technical stages for Catalan Creme :

Catalan Creme - 1
1

Prepare all the ingredients.

Catalan Creme - 2
2

Peel off the zest of half a lemon.

Catalan Creme - 3
3

Bring 80 cl of milk to a boiling point with the cinnamon stick and lemon zest.

Catalan Creme - 4
4

Whisk the egg yolks with the sugar...

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5

...until pale and foamy.

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6

Pour the boiling milk on the eggs. Mix well.

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7

Dilute the cornstarch in the remaining 20 cl of cold milk.

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8

Mix well to prevent chunk formation.

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9

Add the cornstarch to the first mix still warm...

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10

...and mix well. Remove the cinnamon stick.

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11

Transfer in the pot you boiled the milk with...

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12

...and cook, stirring regularly.

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13

...The cream must not boil but will thicken.

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14

When finished...

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15

...pour the cream in ramequins...

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16

... and let cool.

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17

Preheat your grill (if you don't have any you can use a culinary torch). Sprinkle the surface of the cream with brown sugar...

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18

...and broil or caramelize the surface (see picture).

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19

Serve immediately.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Cooking TorchCooking Torch 24.90 Euro
Sugar Blowtorch 2Sugar Blowtorch 2 44.20 Euro
Crèmes et FlansCrèmes et Flans 6.80 Euro