Catalan Cream, the original recipe

Name: Catalan Cream, the original recipe
Total time: 35 min
Yield: 4
Ingredients: 4 Fresh Large Gold AIA Eggs; 100 g of brown sugar; The zest of a lemon; 300 ml of cream; 100 g of granulated sugar; 300 ml of milk; 40 g of cornstarch

Here's how to prepare a Catalan cream with flakes and surprise everyone at the table!

4 Fresh Large Gold AIA Eggs

100 g of brown sugar

The zest of a lemon

300 ml of cream

100 g of granulated sugar

300 ml of milk

40 g of cornstarch

Description

The Catalan cream is a dessert with a soft and creamy consistency, enclosed in the characteristic crunchy film of caramelized sugar.
Legend has it that it was invented by Catalan nuns, but the English also claim the paternity of the dessert: it seems that in the 17th century in Cambridge the English cream was served by caramelizing the surface with a hot iron bearing the college's coat of arms.

It is the perfect dessert to serve at the end of a dinner with friends or even, why not, the twist to surprise your sweetheart at the end of a romantic date: the Catalan cream is the easy and tasty recipe for all occasions!

So here is the complete recipe to prepare a delicious Catalan cream!

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

First, cut the zest of a lemon, pour the milk and cream into a saucepan and set aside a glass of milk that you will need later. In the saucepan add the lemon zest, half of a cinnamon stick and bring to a boil.

Then turn off the heat and remove the cinnamon and lemon zest. Now in a bowl, beat the yolks of 4 eggs together with the sugar, adding the cornstarch that you have previously dissolved in the glass of milk set aside. Mix well and gradually add the egg and cornstarch mixture to the boiling milk.

Now pour the cream into a saucepan and let it boil over medium heat, stirring occasionally with a wooden spoon. Cook until the spoon is veiled.

Pour the cream into many low circular containers and let it cool before putting it in the fridge for about 3 hours.

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