84 20 минут 6 порции
Catalan cream (Crème Catalane). This is a wonderful French dessert which is available in all the menus of restaurants in France. It looks like Creme brulee, but it's a different taste and recipe. The creme brulee I love, but on the website it is already there, so I decided to share a favorite dessert of my son. What can I say, it is necessary to try.
Ingredients for Cream "Catalan"
Step by step instruction of cooking Cream "Catalan"
Grind the lemon skin. Boil the milk with the sahorom, vanilla and lemon.
Strain the milk through a sieve. Part of this milk to dilute the starch to dissolve and was without lumps.
Put the milk back on the heat, add the egg yolks and gradually stir in the starch.
Constantly stir until creamy. As you see the first bubbles, then turn off.
Roslit cream moulds. Allow to cool and place in refrigerator for an hour. Can longer.
Before serving in each mold to pour a teaspoon of brown sugar (can be normal). To cauterize it. I do this with a special device. Faster gas burner. But you can in the oven to put. (Pour in a deep pan or griddle without handle of very cold water. To put our cookie cutters. Preheat the oven to 220 º in the grill, or just heated on top. To put our baking pan. As sugar policiem, we pull out.)
Serve. Pleasant enjoyment!