Catalan Cream is a sweet typical of Catalonia, Spain’s autonomous community.
Catalan cream
Ingredients
- 1/2 litre milk
- 6 eggs
- 70 gr sugar
- 25 gr maize starch
- 1/2 lemon peel
- 1 cinnamon branch
Instructions
- Put the milk in a kettle on high flame, add the lemon peel and cinnamon branch and cook until it reaches boiling.
- Then turn off the fire, cover the kettle with a lid and let it rest for at least 30 minutes.
- After that, put the egg yolks in a bowl, add the sugar and mix with a wooden spoon.
- Add to the mixture the maize starch and mix it all together.
- Using a colander, pour the milk into the egg and sugar mixture.
- Mix to amalgam all the ingredients.
- Pour the contents into the kettle and cook over medium heat, mixing with a wooden spoon.
- The cream will be ready when a thick layer on the wooden spoon is made.
- Then turn off the fire.
- Cool the cream at room temperature and then put it in the refrigerator.
- Serve it in low cups and sprinkle with sugar that will be burnt with the oxidic flame or baked for a few minutes with the grill program.