Catalan lemon cream: traditional Spanish dessert and gluten -free 🇪🇸🍋
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
- 500 ml of whole milk
- 5 yellow egg yolks
- 80 g of sugar (+ 4 CS to caramelize)
- 20 g of cornstarch (cornstarch)
- 1 organic lemon zest
- 1 stick 1 cinnamon or 1/2 cc of cinnamon powder
- 1 tsp vanilla extract
Preparation
- Cooking with expert cook
- Put all the ingredients in the stainless steel tank (except lemon and cinnamon) and mix in expert mode, 15 seconds, speed 8.
- Add lemon and cinnamon zest and cook in expert mode, speed 3, 15 minutes to 90 degrees.
Remove the lemon zest and pour the cream into ramekins. Let cool and refrigerate at least 3 hours.
- Just before serving, pour a tablespoon of sugar on top and caramelize the sugar with a blowtorch or the oven grill.
- Traditional cooking
- In a saucepan, heat the milk with the lemon zest and the cinnamon. Leave to infuse for 10 minutes.
- Whisk the egg yolks with the sugar until the mixture whitens. Add the cornstarch.
- Remove the lemon zest and the cinnamon from the milk, then gradually pour it into the egg mixture while whisking.
- Return to low heat and cook, stirring until thickened (without boiling).
- Pour into ramekins and let cool.
Sprinkle with sugar and caramelize with a blowtorch before serving.