Crema catalana

by - 19:14

Crema catalana

4 portions

500ml milk
1 cinnamon stick or 1 Tonka bean
4 egg yolks
80g sugar
12g cornstarch
80ml water
vanilla extract

+ sugar or pieces of fruit for decorating

I made Pavlova and I was left with egg yolks, so I told myself I’d prepare some crema catalana. I discovered it in Alghero, where Catalan heritage was preserved over time.

It’s very easy to make:
Boil 500ml of milk with a cinnamon stick (I used a Tonka bean).
Separately, mix 4 yolks with 80g of sugar until the colour you get is pale yellow.
Add 12g of cornstarch (dissolved into 80ml of water) and a drop of vanilla extract.
Take a spoonful of the warm milk (remember to take out the cinnamon stick or the Tonka bean) and mix it into the yolk/sugar/cornstarch blend, then pour everything into the milk.
Do it carefully and keep mixing until it thickens.
Transfer into ramekins, let the crema catalana cool, and then leave it in the fridge overnight.
Transfer the crema catalana into ramekins

Don’t forget about the caramelised sugar!  
Or would you like strawberries on top instead? :D

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