Catalan cream

Recipe of Catalan cream

Type : dessert

Ingredients et preparation


- 1/2 liter of milk- 1 egg and 2 egg yolks – 75 g of sugar- 15 g of corn flour – 1 cinnamon peel – 1 vanilla stick – zest of half of a lemon – brown sugar


Heat up 80 cl of milk with the cinnamon stick and the lemon zest.
Mix the egg yolks with the milk then beat with a  whisk until pale and creamy.
Add the boiling milk on the mix and, stir well.
Dilute the corn flour in 20 cl of cold milk, mix to avoid lumps.
Add the corn flour to the first mix while still warm and beat. Remove the cinnamon stick.
Pour everyhting in a saucepan used to heat up the milk and cook while stirring regularly.
The cream must not boil, it’s going to thicken.
At the end of the cooking, pour the cream into ramekins and let it cool down.
Heat up the broiler (if you don’t have one, you may use a blowtorch or an iron for cream).
Dust the top with brown sugar and place the ramekins under the broiler to caramelize the sugar.
Serve immediately.

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