in Dessert Recipes, Spain

Catalan Cream

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Ingredients for 4 servings:

  • 500 ml milk
  • 1 vanilla pod(s)
  • 1 piece(s) lemon(s) – peel, untreated
  • 40 g cornstarch
  • 6 egg yolks
  • 100 g sugar
  • 4 tbsp brown sugar
  • 1 tsp powdered sugar
  • Mint for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Bring 425 ml of milk to a boil with the vanilla seeds and lemon zest. Mix 75 ml of milk with the cornstarch. Mix the egg yolks and sugar in a bowl. Remove the milk from the heat and discard the lemon zest. Stir in the cornstarch. Pour the hot milk into the egg yolk mixture while stirring. Return to the saucepan and bring to a boil, stirring constantly, until the cream thickens. Pour the cream into 4 heatproof molds and chill for 3 hours. Heat the brown sugar in a pan and caramelize until golden brown. Spread the caramel over the cream. Dust with powdered sugar and decorate with mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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