The Catalan cream, a typical dessert of Catalonia, it is common to eat it on San José Day on March 19, although now you eat all year. What differentiates this easy Catalan cream cake from custard is roasted or burned sugar that gives a very good caramel flavor. Currently many variants of this recipe are made but I have prepared in recipesgratis is the usual one that in the form of a cake. This is very good!
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Easy Catalan cream cake ingredients: |
| 1 package of broken mass 300 milliliters of liquid cream 150 milliliters of milk 4 units of egg yolks 80 grams of sugar 25 grams of cornmeal (cornstarch) 25 grams of wheat flour 1 branch of cinnamon 1 piece of lemon peel |
| ADDITIONAL CHARACTERISTICS: Middle Cost, Popular on Fathers Day, |
Easy Catalan cream cake ingredients:
1. We prepare all the ingredients. We turn on the oven to 180 ºC.
2. We prepare a removable mold of 24 cm. We put the broken dough stuck around and cut whatever left over the edges.
3. We click the broken dough, leave the sheet of paper that comes and put on some legumes, the ones you have, they can be chickpeas or beans. We put in the oven 15 minutes.
4. We put a saucepan with the milk to heat with the lemon peel and cinnamon. We are stirring.
5. In a bowl we put the yolks with half the sugar, and beat.
6. In the same bowl where we have the eggs, we put the cream mix and incorporate the two flours, mixing well that we do not lump us.
7. We will gradually throw this mixture into the milk and while stirring.
8. We will remove the mixture of the Catalan cream cake until it starts to thicken, then we will take out of the fire before it starts boiling.
9. Let the Catalan cream temper, we put a transparent film stuck so that a layer is not formed and we leave it in the fridge.
10. After 15 minutes we take out the dough from the oven, remove the legumes and put the dough back in the oven until golden is golden, another 10 minutes. When ready we take out and let it cool.
11. We fill the cooked broken dough with the Catalan cream.
12. We cover the Catalan cream cake with the other half of the sugar and with a burner we roast everything.
13. This step of burning the sugar must be done just before serving the easy Catalan cream cake because if we do it a good time before the sugar melts. That happened to me. And ready to eat! Find many other traditional cooking recipes in my blog target = _blank re = NOFOLWCOCINANDO with Montse.
