John Myers
Creme Catalán
The perfect creme catalán recipe with a picture and simple step-by-step instructions.
- 0,5 l Whole milk
- 2 Pc. Vanilla pods
- 1 Pc. Cinnamon stick
- 0,5 Pc. Lemon
- 1 pinch Salt
- 250 ml Cream
- 40 g Food starch
- 6 Pc. Egg yolk
- 100 g Sugar
- 50 g Sugar brown raw sugar
- Beat the eggs and separate the yolks. Now stir the egg yolks with the sugar until frothy. To do this, stir in the cornstarch well. Peel the lemon in a spiral in one piece. Then scrape out the two vanilla pods with a sharp knife. Bring the scraped out vanilla, lemon peel, cinnamon stick and a pinch of salt to the boil with the milk. Then take the pan off the stove and stir in the egg yolk and sugar mixture with a whisk. Then put the pot back on the stove and simmer on auf heat, stirring constantly, until the cream becomes thick. Now take out the lemon peel and cinnamon stick. Pour the crème into 5 refractory bowls and let them cool. Sprinkle each mold with 1 tablespoon of brown cane sugar and caramelize the sugar under the grill (top heat). Always keep an eye on the sugar as it burns quickly. Serve the molds on a flat plate, garnish with fresh fruit if necessary.
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