Catalan cream

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Today I am going to teach you how to prepare a Catalan cream, a delicious cream made with egg yolks with a crispy roasted sugar layer on the surface.

To be able to make this layer, it is best to have a kitchen blowtorch, which in addition to being able to use it for this recipe, you can also use it for many more things, such as burning the surface of a yolk nougat or browning the meringue of a cake.

This is one of my favourite desserts and its elaboration is so simple that I hope you will be encouraged to prepare it and tell me if you like it as much as I do.

With the ingredients I recommend, you can prepare four servings of this dessert.

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To prepare this Catalan cream you will need:

- 750 ml. (25,36 fl. oz.) of milk

- 150 gr. (5,29 oz.) of sugar

- 25 gr. (0,88 oz.) of refined corn flour

- 6 egg yolks

- Lemon peel

- 1 cinnamon stick

To prepare this Catalan cream you must follow the next steps:

- Dilute the refined cornflour in a little milk.

- Infuse the rest of the milk with the lemon peel and the cinnamon stick

- Strain the milk and let stand at room temperature.

- Mix egg yolks with sugar and cornflour diluted in milk.

- Pour the infused milk over the mixture of the yolks while stirring with rods.

- Boil the mixture in a double boiler while stirring and removing from heat when it begins to thicken.

- Pour the mixture in the containers where you are going to eat, cover them with plastic wrap and cool in the fridge.

- Sprinkle the surface with sugar, burn with a kitchen blowtorch and serve immediately.