Crema catalana
Last Updated on
Hot custard with egg yolk foam, after solidification sprinkled with sugar and caramelized under a hot grill.
Ingredients:
Procedure:
1. Beat the egg yolks with the icing sugar in a hot water bath until foamy
2. Stir in the milk, grated lemon zest, vanilla pudding powder, cinnamon stick, stir thoroughly, bring to a boil and finally boil for 2 minutes, stirring constantly
3. Remove from the heat, stir the prepared egg yolk foam into the hot custard (do not boil anymore so that the yolks do not curdle), remove all the cinnamon and pour the finished custard into bowls that have been rinsed with cold water beforehand
4. Place in the refrigerator, let it set and when it has set, sprinkle the surface of the desserts with caster sugar, put it under a hot grill for about 5 minutes and let it caramelise at 250 °C and serve immediately.
Recommendation:
To make it easier, do not bother with the caramel and just pour the syrup over the pudding when serving.