Crema Catalana
Serves 1
Directions
- 1Infuse whole milk with cinnamon and lemon.
- 2Whisk egg yolks with sugar until pale and voluminous.
- 3Temper the egg mixture with some of the hot milk.
- 4Strain the mixture and add the rest of the milk.
- 5Return the strained mixture to the pot.
- 6Dilute cornstarch with milk and add it to the pot.
- 7Cook over low heat, stirring constantly until thickened.
- 8Pour the custard into individual ramekins.
- 9Let it cool.
- 10Traditionally serve with burnt sugar on top.
Ingredients
- leche entera
- canela
- limón
- yemas de huevo
- azúcar
- maizena
Equipment
panbowlswhiskstrainer
Tips
- Use whole milk for a creamier result.
- The key is to use just the right amount of Maizena for a smooth and creamy texture.
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