miércoles, 30 de enero de 2013

Catalan Cream

The Catalan cream is amply documented in Catalan literature. It appears in the Catalan medieval cookbooks and is considered one of Europe's oldest desserts in its class.


- 1 liter of milk.
- 4 egg yolks.
- 2 tablespoons cornstarch.
- Cinnamon stick.
- Lemon rind.
- 200 grams of sugar.


- Heat the milk with cinnamon and lemon rind and incorporated.
- In a bowl, beat the yolks with the cornstarch and sugar.
- Pour the milk over the mixture whisking.
- Put the mixture into the fire, without boiling, until thickened.
- Distribute clay pots and let cool.
- Put a layer of sugar on top and burn it with a match or a torch.

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