The Catalan cream , or Crema Catalana , is a traditional dessert in Catalonia , often compared to the French burnt crème. Lighter and fragrant, it is distinguished by its taste slightly raised by lemon and cinnamon . This dessert, naturally gluten -free , is prepared with cornstarch guaranteeing a creamy and melting consistency. His secret? Like the French crème brûlée, it is surmounted by a thin layer of caramelized sugar that cracks under the spoon! Served cold, the Catalan cream is a must in Spanish cuisine .
Ingredients
Preparation
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Cooking with expert cook
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Put all the ingredients in the stainless steel tank (except lemon and cinnamon) and mix in expert mode, 15 seconds, speed 8.
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Add lemon and cinnamon zest and cook in expert mode, speed 3, 15 minutes to 90 degrees.
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Remove the lemon zest and pour the cream into ramekins. Let cool and refrigerate at least 3 hours.
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Just before serving, pour a tablespoon of sugar on top and caramelize the sugar with a blowtorch or the oven grill.
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Traditional cooking
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In a saucepan, heat the milk with the lemon zest and the cinnamon. Leave to infuse for 10 minutes.
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Whisk the egg yolks with the sugar until the mixture whitens. Add the cornstarch.
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Remove the lemon zest and the cinnamon from the milk, then gradually pour it into the egg mixture while whisking.
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Return to low heat and cook, stirring until thickened (without boiling).
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Pour into ramekins and let cool.
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Sprinkle with sugar and caramelize with a blowtorch before serving.
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