Catalan Cream is a sweet typical of Catalonia, Spain’s autonomous community.

Catalan cream

Prep Time 1 minute
Total Time 2 minutes
Servings 4 people

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.