crema catalana

Ingredients

Directions

1. 1

   Whisk the egg yolks and 50 g sugar with the whisk of the hand mixer until thick and creamy. Mix 150 ml milk and starch until smooth and fold into the whipped egg yolk mixture.

2. 2

   Bring 600 ml milk, cinnamon stick and lemon peel to the boil. Remove the cinnamon stick. Stir hot milk into the egg yolk mixture.

3. 3

   Put the egg milk back into the pot and heat it over medium heat while stirring constantly until the starch binds and a thick cream is formed (must not boil!). Pour the cream into a bowl (preferably metal) and place in a cold water bath.

4. 4

   Let it cool down. Stir from time to time.

5. 5

   Divide Crema catalana into four flache bowls and sprinkle each with 1 tablespoon of sugar. Caramelize with a kitchen gas burner.