Preview

Catalan cream infused with citrus fruits and sweet spice |

Brunch, Vegetarian, Gluten free, Sweet, Cream, Fruits

A cream that looks like a crème brûlé at first glimpse... to be continued !

Note

Catalane cream is cooked on the stove and a crème brûlé is cooked in the oven.

THe reason we add the sugar after boiling the milk is to not concentrate the sugar too much, so that our final product is not too too sweet.

Ingredients

Recipe for 4 portions

Catalane Cream

375 Ml

Milk

2 Unit(s)

Star anise

1 Pinch(es)

Cinnamon powder

0.50 Unit(s)

Orange zest(s)

0.50 Unit(s)

Lemon zests

1 Tsp

Vanilla extract

75 Gr

Sugar

3 Unit(s)

Egg yolk

1 Tbsp

Cornstarch

Finishing touches

1 Tbsp

Sugar

1 Tbsp

Brown sugar

Preparation time: 30 min

Prep with the chef

Clarify the eggs. (separate yolk from white)

Grate the lemon and orange peels and keep them in the refrigerator.

For the finishing touch, mix together the sugar and brown sugar, keep it on the counter.

Poor the milk in a pot, add the spices and the citrus zests, put on medium heat. Once the milk is boiling, remove from heat and add the sugar, whisk in. The sugar needs to be completely dissolved.

In a bowl, whisk the yolks and the corn starch, once nice and smooth, add in the hot milk through a sift, Whisk again.

Put the mixture back in the pot on medium heat, keep whisking until the mixture thickens, once it starts bubbling, Remove from heat.

Pour in your ramequins, place in fridge.
Finishing touches

ONce the cream is much colder, place on them a thin layer of your sugar/brown sugar mixture, caramelize evenly with a blow torch or with your oven on Broil.

Enjoy.

Catalane cream is cooked on the stove and a crème brûlé is cooked in the oven.

THe reason we add the sugar after boiling the milk is to not concentrate the sugar too much, so that our final product is not too too sweet.

Cooking schedule

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