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LOCATION: Recipes >> Spanish >> Spanish Cream 02

Print this Recipe    Spanish Cream 02

Crema Catalana
Yield: 6 servings

6 egg yolks
200 g sugar
3/4 l milk
lemon peel
cinnamon stick
1/2 c milk
3 tb cornstarch

Beat the egg yolks and 150 g sugar in a bowl. Put the 3/4 l milk
in a saucepan with the cinnamon and lemon peel and bring it to a
boil. Remove from fire and strain it into the eggs, whisking them
constantly. Dissolve the cornstarch in the half-cup of milk and
stir it into the custard mixture. Pour the mixture into the saucepan
and cook it on a low heat, stirring constantly, just until it starts
to bubble. Remove from the heat and strain into a shallow pudding
bowl. Let the custard cool. Before serving, sprinkle the top with
remaining sugar and caramelize it with a hot salamander (or use a
metal spatula or small iron frying pan, heated red hot) or place
under a broiler. Decorate the pudding with biscuits or squares of
cake and rosettes of whipped cream.

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