Crema Catalana
The Spanish cream is made without cream but with milk. Of course, vanilla and a crunchy sugar layer are a must!
INGREDIENTS
450 ml milk
1 cinnamon stick
1 piece organic orange peel
4 egg yolks (size M)
50g sugar
1 tsp cornstarch
2 – 3 tbsp brown sugar for sprinkling
PREPARATION
1st step
Preheat the oven to 130 degrees top/bottom heat (fan oven: 110 degrees). Place a baking tray on the middle rack. Boil approx. 1 liter of water in the kettle and pour it into the tray. Bring the milk to the boil in a pot with the cinnamon stick and the orange peel.
2nd step
Mix the egg yolks with sugar, starch and 3 tablespoons of the hot milk with a whisk. Stir the egg yolk mix into the boiling milk. Reduce the temperature and simmer for 1 minute, stirring constantly. Remove the pot from the heat and remove the orange peel and cinnamon stick.
3rd step
Divide the mixture into 4 low, fireproof bowls (Ø 9 cm, 120 ml each). Place the bowls in the water bath. Cook in the preheated oven for about 35 minutes, then let cool and leave to cool in the refrigerator for at least 2 hours.
Sprinkle the surface with brown sugar and caramelize the sugar using a Bunsen burner. Serve immediately. The recipe makes approximately 4 servings.
