Preview

Catalan cream infused with citrus fruits and maple syrup

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

Catalan Cream with maple

375 Ml

Milk

0.50 Unit(s)

Orange zest(s)

0.50 Unit(s)

Lemon zests

40 Gr

Sugar

35 Ml

Maple syrup

3 Unit(s)

Egg yolk

1 Tbsp

Cornstarch

Finishing touches

1 Tbsp

Sugar

1 Tbsp

Maple sugar

Preparation time: 30 min

Prep with the chef

Clarify the eggs (separate the white from the yolk)

Grate the lemon and orange zests, keep them in the refrigerator.

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

Pour the milk into a saucepan, add the citrus peels and place the saucepan over medium heat. Once the milk is boiling, remove it from the pan and add the sugar, stirring with a whisk until the sugar is completely dissolved.

In a bowl, whisk the yolks and maple syrup, then the cornstarch, once the mixture is smooth, add the hot milk through a sieve (to retain the zest). Whisk well again.

Return to medium heat, whisk over the entire surface, the mixture will thicken, at the first simmer stop cooking.

Pour the cream into the ramekins, place them in the refrigerator.
Finishing touches

Once the creams are warm or cold, spread a thin layer of the mixture (sugar/maple sugar) on the surface, caramelize the surface with a blowtorch or with the oven broiler.

Enjoy.