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Use a saucepan to bring the milk, 4 tablespoons sugar and lemon zest to a boil. Meanwhile use a salad bowl to cream the 8 egg yolks, 2 tablespoons of sugar and the corn starch. Once it is ready take a ladle of milk and pour slowly into the eggs.

Creams


Catalan Cream

  • Easy to Prepare

Ingredients

  • 1 lt. milk

  • 8 egg yolks

  • 10 tablespoons sugar

  • 1 lemon zest

  • 2 tablespoons corn starch

Preparation

  1. Use a saucepan to bring the milk, 4 tablespoons sugar and lemon zest to a boil.

  2. Meanwhile use a salad bowl to cream the 8 egg yolks, 2 tablespoons of sugar and the corn starch.

  3. Once it is ready take a ladle of milk and pour slowly into the eggs. 

  4. Once mixed, pour into the saucepan and stir at all times.

  5. Let it simmer for 5 minutes. Use a strainer to strain and pour into a bowl. Let it cool.

  6. Then put into the freezer, for at least one hour before you serve.

  7. When serving, sprinkle the rest of the sugar and brown it.


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