Catalan Cream

Ingredients for 4 servings:

• 300 ml milk
• 200 ml cream
• 1 vanilla pod(s)
• some lemon peel, grated
• 5 egg yolks
• 5 tbsp sugar
• 2 tbsp cornstarch
• 6 tbsp brown cane sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 40 minutes

with vanilla and lemon

Bring the milk, cream, scraped vanilla seeds, vanilla pod, and lemon zest to a boil in a pan. Remove the pan from the heat and let the milk mixture steep for at least 15 minutes, then remove the vanilla pod. Whisk the egg yolks and sugar in a bowl until creamy, then stir in the cornstarch. Pour in the flavored milk mixture while whisking, then return everything to the pan. Heat over medium heat, stirring constantly, until just before boiling, until a thick cream forms. Important: The cream must not boil, otherwise the egg yolks will curdle. This requires a bit of finesse, but you’ll notice when the cream starts to set. Immediately pour the cream into molds and let cool. Refrigerate for at least 2-3 hours. Before serving, sprinkle each cream with brown sugar and caramelize the sugar with a blowtorch. Serve with seasonal fruit, if desired.