Catalan cream Mini panettone zuccotti with coffee custard

There Catalan cream it is a dessert in which to sink the spoon. The result? A real movement of joy. It is indeed a real pleasure to break the thin crust of caramel, reach the delicate egg cream and enjoy the incomparable balance of taste. Here it is easy recipe of a spoon dessert that makes you remember.

Ingrediants

  • 4 egg yolks at room temperature
  • 90 g of granulated sugar
  • 25 g of corn starch
  • 1/2 liter of whole milk
  • 1/2 tsp ground cinnamon
  • the zest of 1 untreated lemon
  • 4 heaping tablespoons of brown sugar

How to prepare: Catalan cream

There Catalan cream is a very famous spoon dessert, simple but delicious. A typical dessert of Spanish tradition, and more precisely in the region of Catalonia where it is called Crema cremada or Crema de Sant Josep since it was originally prepared on the occasion of March 19th. Today it is everywhere considered a dessert to be enjoyed after a meal on all occasions, a lunch in the family as a dinner with friends.

The recipe is pretty easy. It is a delicate egg, milk and sugar cream: a cross between the custard and the English cream, served in single-portion ceramic cocotte, after a necessary rest of a few hours. in the fridge because it settles perfectly. The characteristic gasket is of caramelized sugar and it must be done at the moment of serving so as to ensure the delicious contrast between the crunchy crust and the soft heart of the dessert.

As with all traditional popular specialties, there is no single recipe. The one we propose is flavored with Lemon peel And cinnamon.

Variations on the theme can be considered Creme caramel and Creme brulée: egg, milk and sugar based but different cooking methods (bain marie in the oven) and different final consistency.

OTHER DELICIOUS RECIPES: Bunet in casserole, Small glasses of salted caramel chocolate, Creme brulée with ginger, English soup with caramel spumoni

Easy execution Preparation time 15 min Cooking time 15 min – 20 min Resting place Refrigerator Resting time 4h and 30 min Servings 4

How to prepare: Catalan cream

Catalan cream preparation - Phase 1

Catalan cream preparation - Phase 1

To prepare the creme brulee, start whipping the egg yolks with the granulated sugar in a large bowl. Dissolve the cornstarch with a few tablespoons of milk in a small bowl and add the mixture to the cream of egg yolks and sugar, mixing to mix well.

Preparation Catalan cream - Phase 2

Preparation Catalan cream - Phase 2

Pour the milk into a saucepan, add the lemon peel and bring it to the limit of the boil. Remove from the heat and immediately pour it slowly, filtering it through a sieve, onto the whipped egg yolks.

Preparation of Catalan cream - Phase 3

Preparation of Catalan cream - Phase 3

Pour everything into a saucepan, add the cinnamon and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, veiling the spoon. Pour the cream into the single portion cups. Let it cool slightly at room temperature and then place the cups in the refrigerator for 4 hours.

Preparation of Catalan cream - Phase 4

Preparation of Catalan cream - Phase 4

When presenting the dessert, spread a spoonful of brown sugar on the surface of the cream and let it caramelize by “burning” it with a cooking torch or under the oven grill. Serve the creme brulee immediately.

.