crema catalana

Ingredients

Directions

1. 1

   Beat the egg yolks and 50 g sugar in a bowl with the whisk of the hand mixer until thick and creamy. Stir 150 ml milk and starch until smooth. Stir into the beaten eggs

2. 2

   Bring 600 ml milk, cinnamon stick and lemon peel to the boil. Take out the cinnamon stick and stir the hot milk into the egg yolk mixture. Put it back into the pot and heat it up at medium heat while stirring constantly until the starch binds and a thick cream is formed

3. 3

   Just before the cream begins to boil (must not boil!) remove from the stove. Pour into a bowl, place in a cold water bath and let it cool down while stirring several times

4. 4

   Divide into 4 portion bowls, sprinkle with 4-5 tablespoons of sugar. Caramelise with a Bunsen burner

5. 5

   Waiting time approx. 30 minutes