Catalan cream recipe without cornfield

The Catalan cream, burned cream or cream of San José a traditional dessert of Catalan cuisine that customs to prepare the day of San José, that is, the day of the Father It consumes all year and we can eat the original recipe for the Catalan cream as dessert anywhere in Spain. This I share with recipes are a Catalan cream without cornstarch that is prepared based on egg yolks and is covered with a crispy layer of burned sugar. A delight!

Ingredients to make Catalan cream without cornfield:

1. In a saucepan we put the milk to heat with the lemon peel, the cinnamon branch and half of the sugar, about 100 g approximately.

2. In a bowl we put the egg yolks, starch and the rest of the sugar, the other 100 g.

3. We mix everything until there are no lumps.

4. We add a milk saucepan that is warming up to the bowl of the yolks, slowing it and we will stir without stopping.

5. When we see that he wants to start boiling the milk, we lower the fire and throw the bowl of the yolks, and we will not stop stirring with a wooden spoon for about 5 minutes.

6. We let it cook very gently until a fine Catalan cream is left and we turn off.

Trick: If we want it finer, we can strain the Catalan cream with a fine strainer.

7. We serve the Catalan cream without cornstarch in individual casseroles, let them cool and then put them in the fridge, at least an hour.

8. When we are going to serve them, we will cover the Catalan cream with sugar and a plate or a torch, we will toast the sugar.

Trick: The sugar will be burned when we are going to serve them, before not because the sugar melts with the cream.

9. And we will have the Catalan cream without cornstarch ready to serve! Stop for my blog target = _blank rel = NOFOLWCOCINANDO with Montse to discover more sweet recipes like this.