Home Catalan Cream Recipe

Catalan cream is one of the most traditional and popular desserts of the cuisine of Catalonia. Its popularity is such that today it has spread throughout the country and, even, other regions of the world, so we find different versions almost throughout the planet. This rich dessert consists of a finer checkered custard, covered with burned sugar that brings the crunchy and sweet touch that characterizes it so Traditional to elaborate it, that of a lifetime, so you can enjoy all its flavor whenever you want. Thus, the basic Catalan cream ingredients and that can never be missing in the original recipe are: milk, eggs, cornstarch and sugar. The rest of the ingredients, such as lemon, orange or vanilla essence are optional because they are only used to add flavor. In addition to the ingredients, the cooking point is another of the keys to consider when making a good Catalan cream. That said, keep reading and discover how to make homemade Catalan cream.

Ingredients to make homemade Catalan cream:

1. Heat the milk in a saucepan with 4 tablespoons of sugar and the lemon peel. Let the sugar dissolve and infuse the milk over medium heat. Remember that lemon is optional and you can replace it with orange or a cinnamon branch.

2. While the milk is heated, place the egg yolks in a bowl with the 2 tablespoons of sugar and the cornstarch, remove until these well-mixed ingredients and the cornstarch is well dissolved without lumps. If you prefer to make Catalan cream without cornfield, consult this other recipe.

3. Take a bucket of milk from the hot saucepan and add it little by little to the mixture of yolks and cornstarch. Then, remove, add another ladle and keep mixing. We recommend you make the Catalan cream with manual rods at this point.

4. Incorporates the previous mixture to the milk that you still have in the fire, remove now with a wooden spoon without stopping. Lower fire and cook the Catalan cream gently for 5 minutes, while moving.

5. In the last minute, raise the fire a bit and let it begin to make bubbles around, as if it were about to boil but without getting to do it, since the cream could be cut. When you see that it is ready, with the consistency shown in the image, thick and creamy at the same time, turn off the fire.

6. Strain the cream or pass it for a Chinese so that it is still thinner and no lumps. This step could skip it if you want to make your homemade Catalan cream faster, but keep in mind that one of the characteristics of this dessert is that it has a much thinner texture than the traditional custard.

7. Fill some mud bowls with the Catalan cream and let it cool at least one hour in the fridge.

8. The burned sugar that covers the surface of the Catalan cream must be done just before consumed, since it could melt the cream if you do it too much in advance. That said, distribute a spoonful of sugar on each cream bowl.

9. There are two ways to burn the sugar of the homemade Catalan cream. Traditionally, that is, in the original Catalan cream recipe, a round iron iron was used that was heated directly in the fire and left a few seconds on the sugar, those necessary to caramelize and burn it without stuck. If you ask yourself how to make Catalan cream without a torch, this is the way. Now, if you don have an iron, the second way is with a torch. You just have to burn the sugar with the torch until it is caramelized and roasted.

Trick: If you do not have an iron plate or iron, there is a third way but it is more complicated to look good. It consists of baking the Catalan cream with sugar above as close as possible to the grill, with this active function and with the hot oven at 220 ºC. You can add a tray with water for C

10. List to eat! Now that you know how to make Catalan cream and how to burn sugar in different ways, encourage yourself to prepare the recipe and tell us how it has been. In some places the recipe for Catalan cream with cream mounted above or vanilla ice cream.