Homemade Spanish Crema Catalana

Homemade Spanish Crema Catalana

Ingrèdiènts

• 2 tablèspoons (15 g) of cornstarch
• 2½ cups of wholè milk
• A big slicè of pèèl from a lèmon and an orangè (notè: not thè zèst, but rathèr big slicès of thè pèèl)
• 1 cinnamon stick
• 5 largè ègg yolks
• ½ cup supèrfinè sugar (if you can't find supèrfinè, don't worry, it'll just bè a bit morè grainy)
• Additional sugar to caramèlizè on top
• Frèsh fruit (likè figs, raspbèrriès or strawbèrriès) to top

center;"> Homemade Spanish Crema Catalana

Instructions

1. Put thè milk on thè stovè in a small saucèpan, along with thè citrus pèèls and thè cinnamon stick. Slowly bring to a boil.
2. Dissolvè thè cornstarch in a splash of watèr and sèt asidè.
3. Whilè thè milk is slowly hèating, bèat thè ègg yolks with thè sugar, until thè mixturè turns palè yèllow. Bèat in thè dissolvèd cornstarch and a spoonful of thè hot milk.
4. Rèmovè thè citrus pèèls and cinnamon stick from thè hot milk, and lowèr thè hèat.
5. Slowly add thè ègg yolk mixturè to thè milk, making surè to kèèp stirring so that thè èggs don't scramblè!
6. ...............................
7. ...............................

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