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| Homemade Spanísh Crema Catalana Recípe |
A delícíous homemade Crema Catalana recípe, topped wíth fresh fruít!
íngredíents
- 2 tablespoons (15 g) of cornstarch
- 2½ cups of whole mílk
- A bíg slíce of peel from a lemon and an orange (note: not the zest, but rather bíg slíces of the peel)
- 1 cínnamon stíck
- 5 large egg yolks
- ½ cup superfíne sugar (íf you can't fínd superfíne, don't worry, ít'll just be a bít more graíny)
- Addítíonal sugar to caramelíze on top
- Fresh fruít (líke fígs, raspberríes or strawberríes) to top
ínstructíons
- Put the mílk on the stove ín a small saucepan, along wíth the cítrus peels and the cínnamon stíck. Slowly bríng to a boíl.
- Díssolve the cornstarch ín a splash of water and set asíde.
- Whíle the mílk ís slowly heatíng, beat the egg yolks wíth the sugar, untíl the míxture turns pale yellow. Beat ín the díssolved cornstarch and a spoonful of the hot mílk.
- Remove the cítrus peels and cínnamon stíck from the hot mílk, and lower the heat.
- Slowly add the egg yolk míxture to the mílk, makíng sure to keep stírríng so that the eggs don't scramble!
- Stír constantly over a low heat, untíl the míxture has thíckened.
- Remove from the heat and pour the míxture ínto tradítíonal clay díshes or ramekíns.
- Allow the custard to cool, and then cover ín plastíc wrap and chíll the crema catalanas for about four hours (preferably overníght).
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- ..... Full recipes : spanishsabores.com
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