Cream Catalan

0.7k - 60 минут 5 порции

Vintage dessert, which was prepared on the day of St. Joseph, the Catholic Church celebrates on March 19, the eve of the arrival of astronomical spring. Perhaps this is why the cream Catalan is somewhat reminiscent of the red-hot sun.

Ingredients for Cream Catalan

Step by step instruction of cooking Cream Catalan

Шаг 1

Milk aromatizers lemon zest and cinnamon, warming of the milk to the boil, leave to cool.

Шаг 2

The yolks separated from the proteins (protein use for other purposes) and rubs the sugar.

Шаг 3

Starch dilute with cold milk.

Шаг 4

Combine the egg yolks with sugar and diluted with milk starch. Of warm milk take out the lemon zest and cinnamon, bring to a boil, and gradually pour in the prepared mixture, continuously stirring, bring to thick, but do not boil.

Шаг 5

We get a milk pudding.

Шаг 6

Hot pour in a portion of the ceramic bowls.

Шаг 7

In the cooled cream add a little sugar,

Шаг 8

Heats a special metal round plate on the stove, and applied to the sugar on the surface of the cream. The sugar melts and turns into caramel.

Шаг 9

In this form immediately served to the table. In the absence of a sugar wafer, it is possible to cauterize a small blowtorch (from personal experience).