Crema Catalana in the form of Cinco Casas

Ingredients for 4 servings:

• 750 ml milk
• 50 g sugar
• 1 bag of vanilla sugar
• 1 drop of bitter almond flavor
• 1 lemon(s), untreated, grated zest
• 1 pinch(s) of tonka bean(s)
• 50 g cornstarch
• 6 egg yolks
• n. B. Cane sugar, brown

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 20 minutes

Catalan cream Fiefhusen style

Heat half of the milk (375 ml) with the sugar, vanilla sugar, bitter almond flavoring, lemon zest, and grated tonka bean, but do not bring to a boil. Stir the other half of the milk with the cornstarch and egg yolk until smooth and lump-free. Combine both ingredients and heat over low to medium heat, stirring constantly, until a smooth, thick cream forms. Do not allow the cream to boil, or the egg yolk will curdle. Pour the cream into four shallow bowls. Place the bowls in the refrigerator and let them cool and set for at least 3 hours. Sprinkle the cream with brown cane sugar before serving. The amount is a matter of personal taste. Melt the sugar over the cold cream using a blowtorch and serve immediately. The Spanish version of crème brûlée is ready.