Here is a very easy and quick dessert to prepare, the Catalan Cream. To caramelize the sugar on the surface, place the containers in the oven with the grill on for a few seconds, please keep an eye on them to avoid burning. Or you can use a small torch, it will do its job well.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups milk
- 2 tbsp cornstarch
- 4 oz sugar
- 4 egg yolks
- 1 packet vanillin (approx. 0.4 g)
- 1 cinnamon stick (optional)
- 1/2 lemon peel (grated, optional)
- 6 tbsp brown sugar
Preparation
In a bowl, put 50 ml of milk (taken from the total) with the cornstarch, and mix with a whisk until the cornstarch is dissolved.
In a saucepan, put the remaining milk, vanillin, half the sugar (if you want the cinnamon stick and lemon peel) and bring to a boil.
Meanwhile, place the egg yolks in a bowl with half the sugar and beat well until you get a well-mixed mixture.
Now add the milk and cornstarch mixture, and beat well.
As soon as the milk on the heat comes to a boil, pour it into the container with the eggs, mix and then put everything back into the saucepan on the heat.
Cook for about 4-5 minutes, stirring with a whisk to remove any lumps and obtain a smooth and soft cream.
Put about two ladles of the mixture into 6 small bowls, cover with plastic wrap, let cool, and then store in the fridge for at least 8 hours.
As a final touch, sprinkle the top of the Catalan cream with a tablespoon of brown sugar, burn it using the oven grill for a few seconds or using a torch.
Tips and Advice
If you enjoyed the Catalan Cream, try other spoon desserts:
