Catalonian cream
Preparation
Catalonian cream is a traditional dessert from the Catalonian region in the north of Spain and now is widely consumed throughout the country. It was typically prepared on Saint Joseph’s day on March 19th on ancient times, but nowadays this Catalonian delicacy is prepared all year round.
Method: Put the milk, orange and lemon zest and cinnamon in a saucepan. In another bowl, whisk the egg yolks with the sugar and cornflour until pale and creamy. Pass the milk through a sieve and discard everything else then return the milk to the pan and place over a medium heat.
Just before it reaches its boiling point slowly add the egg mixture, whisking continuously until it begins to thicken and coats the back of a wooden spoon. Remove from the heat and pour into individual dishes. Cover each serving with a disc of greaseproof paper to prevent a skin from forming, and let it cool down before placing in the fridge.
To serve remove the greaseproof paper, sprinkle 1 tablespoon of sugar on top of each cream and caramelize using a blowtorch. Alternatively, place the sugared cream on a tray under a preheated gas grill for a few minutes until the sugar turns dark brown. Allow the sugar to harden, then serve immediately! Enjoy it!
Serves 4 Preparation time: 30 min
Difficulty: Medium
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½ an orange zest
½ a lemon zest
½ a stick of cinnamon
8 egg yolks 200 g sugar
80 g cornflour
