Catalan cream is a refreshing dessert, perfect for beautifully concluding a meal, offering a contrast of sweetness and crunchiness that will satisfy all palates, young and old alike.
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- Difficulty: Very Easy
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups milk
- 3 tbsps rice starch
- 1 packet vanillin
- 1/2 cup sugar
- 4 egg yolks
- to taste brown sugar
Use My Tools
- Torch
Steps
Let’s explore together the preparation of Catalan Cream, a refined dessert that wins over with its delicacy.
To start, take a bowl and pour in the rice starch. Add a small amount (a few tablespoons) of the 2 cups of milk and mix carefully using a whisk until the starch dissolves. Now, move to the pot and pour in the remaining milk. Add the vanillin for a subtle aromatic touch and also half of the sugar (1/4 cup). Mix with the whisk and heat until it almost boils.
In the meantime, pay attention to the egg yolks. Place them in another bowl and add the remaining 1/4 cup of sugar. Mix with the whisk until you obtain a smooth consistency. Add the dissolved rice starch and continue to mix carefully.
Strain the hot milk into the egg yolk bowl and mix with the whisk. Transfer the mixture back to the pot and cook over medium heat, stirring constantly until the cream reaches a velvety consistency.
Pour the cream into containers and cover them with plastic wrap in contact.
Let it rest in the refrigerator for at least two/three hours. When it’s time to serve, decorate the surface with brown sugar and caramelize it with a torch to form a crunchy crust.
Storage, Variations
For storage, keep in mind that the cream can stay in the refrigerator for up to 2-3 days, but create the crust just before serving.
Also try the original version of Catalan cream by flavoring the cream with cinnamon and lemon zest, which give it a unique and intense aromatic profile.
FAQ (Frequently Asked Questions)
What can I substitute for rice starch?
You can substitute rice starch with an equal amount of cornstarch.
Can I use any type of milk?
Yes, use the milk you prefer.
