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