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Crema Catalana
Created by All Foods Natural, Friday, 30 November 2007
Description

An import from the Catalan area of Spain, this creamy dessert is easy to prepare and even easier to eat. Delicious.
Ingredients
At a glance
Cuisine
Spanish
Difficulty
Moderate
Course/Dish
Pastry Cream / Custards / Mousse
Seasonal Eating
All seasons
Serves
4
  • 4 egg yolks
  • 2 cups of milk
  • 5 oz of granulated sugar
  • 1 cinnamon stick
  • 1 lemon rind
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
Methods/steps
  1. Fetch a saucepan and pour in the milk, then add the lemon rind, vanilla extract and cinnamon. Bring to a boil and simmer for a few minutes.
  2. Whisk the egg yolks vigorously, pouring in the cornstarch and five ounces of sugar. Keep it up until the mixture is thick. Then pour it over the milk, stirring well.
  3. Heat to thicken, then allow to cool. Refrigerate for a few hours.
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