The Catalan Cream longer appears in cookbooks from the Middle Ages, and is considered the oldest European dessert.
This cream can be used to fill all kinds of pastries and cakes.
When this dish is served as dessert, is usually distributed in individual dishes or traditionally in small terracotta pots and burned. To burn, sprinkle white sugar and then burns with a hot iron blade, or with a small torch.
- 1 l Milk
- 4 Egg yolks
- 2 tsp Cornstarch
- 1 Cinnamon, Stick
- 1 Rind of lemon
- 200 gr Sugar
- Heat the milk in a pot, we take the cinnamon stick and lemon peel.
- Beat the egg yolks with the sugar and cornstarch. Mix it with warm milk, cinnamon and lemon rind.
- Finally, remove the cinnamon stick and lemon rind. We distributed the mixture into small bowls terracotta, cast a layer of sugar on top and burn until the sugar caramelized left.
|Serving size: 100 grams|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 22 g||7%|
|Protein 4 g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|