Cilliment Crema Catalana

Name: How to cook Cilliment Crema Catalana - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Cilliment Crema Catalana

Perfect on a hot day sitting on a terrace under a blue sky in a white-washed village surrounded by bougainvillea or equally on a wintry day.

Ingredient

Food ration :

4 servings

Cooking time :

10 minutes and 3-4 hours to set

600 mls

Cooking instructions

* Step 1

Pour the milk into a saucepan and add the citrus peels, cinnamon and bay leaves. Bring to a simmer, cover and remove from the heat. Leave to rest for five minutes for the flavours to infuse then remove the citrus peels, cinnamon and bay leaves.

* Step 2

Beat the egg yolks and sugar until pale yellow. Mix the cornstarch with a little water to make a slurry then add to the egg yolks. Add a couple of spoonfuls of milk. Gradually whisk the egg mixture to the milk. Place back on low heat and continue to whisk until thickens. Remove from the heat and pour into shallow ramekins. Cover and refrigerate for 3-4 hours or overnight.

* Step 3

To serve, sprinkle a tablespoon of sugar on each ramekin and either blowtorch or place under a grill until melted. Be careful not to burn the sugar as it will taste bitter. Serve with berries and a glass of sherry or a café con leche.