Catalan cream is a recipe of Spanish origin typical of Catalonia, it has a creamy consistency and is mainly enjoyed with a spoon and not used for filling or anything else.
It is served with a crunchy sugar crust on top.
The cream truly stays on the palate, especially for its cinnamon flavor, not to mention the aroma.
It is prepared just like classic custard, then left to cool in the fridge to set better, and once well cooled, a crust is made on top with a blowtorch to caramelize.
It keeps in the fridge for at least 2-3 days.
You definitely have to try it at least once.
If you make this or other recipes on my blog, feel free to send me your photos, I will post them on my fb page with your name if you’d like !!!
Approx 1016 total Kcal
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Spanish
- Seasonality: All Seasons
Ingredients for Catalan Cream
- 2 cups whole milk
- 4 medium egg yolks
- 7 tbsp sugar
- Whole peel of 1 lemon
- 1 cinnamon stick or 1 teaspoon of ground cinnamon
- 2 tbsp cornstarch
- 2 tbsp brown sugar
Tools
- 1 Blowtorch blowtorch
Preparation of Catalan Cream
In a saucepan, put the milk with the lemon peel and cinnamon, bring to a boil, then strain the milk, removing the lemon and cinnamon stick.
Whisk the egg yolks separately, add them to the milk and put everything back on the stove over medium-low heat, stirring often.
Add the cornstarch and sugar, continuing to cook, stirring constantly until it begins to thicken.
At this point, pour the cream into small bowls and refrigerate for 4-5 hours.
Before serving, sprinkle the surface of the cream with sugar and use the blowtorch to scorch the surface of the cream, creating a crust.
Now serve and enjoy!!!
