Crema Catalana

Description

The best desert you can find is the Crema Catalana. I am not a sweet tooth person but when there is Crema Catalana on the menu I will always get it. It's usually compared to the french Crème Brûlée but is actually much better.

This is the recipe for 8 servings in the typical ceramic dishes of around 9cm

Ingredients

• 500g of milk
• 30g of corn flour + 20g of cold milk
• 100g of sugar
• 3 egg yolks
• 1 cinnamon branch
• 1 lemon zest
• (optional) sugar tu burn on top

Steps

1. Bring the milk with the cinnamon and the lemon zest to a boil in a pot.
2. Meanwhile, mix the 30g of corn flour with the 20g of cold milk, the sugar and the egg yolks. Mix until completely incorporated.
3. When the milk in the pot starts boiling, add the ingrediants that you just have mixed together.
4. Let it boil until you see that there are no more boiling bubbles and the mix is a compact mass. Turn off the stove, put it on the plates and let it cool down.
5. (optional) When the cream is cold, add the sugar on top and burn it as you like.