Description
Today is the Day of the Cook, so is our day. Congratulations to all, and will entertain Catalan cream. This is one of the five most famous and beloved desserts of Spain, not only among the local. And guests, always happy to eat this delicious cream. Let's try to play:
Ingredients
-
Milk
250 ml
-
Cream
250 ml
-
Yolk egg
3 piece
-
Powdered sugar
60 g
-
Cinnamon
1 tsp
-
Corn starch
30 g
-
Brown sugar
2 tsp
Cooking
Mix the milk and cream, add cinnamon ( from NAA ) and put on fire. Bring to boil. Remove from heat, cool.
Yolks to combine with powdered sugar. Powdered sugar from NAA perfectly whipped with egg yolks.
To the yolks add the corn starch. I use the starch from NAA.
Shake well until a white fluffy mass.
Milk - cinnamon mixture strain and again put on fire. When the boiling mixture, pour egg mixture, stirring with a wooden spoon. Boil the cream on low heat until thicken. Stirring all the time.
Spread the cream 3 tins and allow to cool to room temperature. Then send in the refrigerator for 2 hours. Before serving, sprinkle with brown sugar
Caramelizing and sugar using a culinary torch or under the grill.
Dessert to the table :
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