Spanish Catalana Cream
This is a custard dessert similar to Spanish crème caramel, made with whole milk, egg yolks, sugar, cornstarch, and vanilla, flavored with cinnamon, lemon zest, and orange zest, then chilled and topped with caramelized brown sugar.
A creamy custard dessert topped with a caramelized sugar crust.
Like a Spanish-style crème brûlée.
Chill the custard before caramelizing the sugar on top.
Ingredients
- 800 ml (4 cups) Whole milk
- 6 Egg yolks
- 3 tablespoons Cornstarch
- 6 tablespoons Sugar
- for topping Brown sugar
- Vanilla
- Cinnamon stick
- Lemon zest
- Orange zest
- substitute if brown sugar is unavailable Regular sugar
Instructions
- In a saucepan over the heat, boil 800 ml of whole milk with the cinnamon stick, lemon zest, and orange zest.
- In a bowl, mix the egg yolks with the sugar until the sugar dissolves and the mixture becomes pale.
- In a bowl, add the cornstarch and vanilla to the egg yolk and sugar mixture, then mix until combined.
- In a saucepan over the heat, gradually add the boiled milk to the egg mixture through a strainer, then pour in all of it.
- In a saucepan over medium heat, stir the mixture continuously until it thickens and sets.
- Pour the mixture into an earthenware bowl, leave it until it cools, then refrigerate for three hours.
- Add the brown sugar over the surface of the bowl.
- Using a device over the surface of the bowl, brown the sugar until it turns golden.
- When serving, break the sugar layer on the surface of the bowl with a spoon.