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| 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
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| Homemade Spanish Crema Catalana |
Instructions
- Put thè milk on thè stovè in a small saucèpan, along with thè citrus pèèls and thè cinnamon stick. Slowly bring to a boil.
- Dissolvè thè cornstarch in a splash of watèr and sèt asidè.
- 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.
- Rèmovè thè citrus pèèls and cinnamon stick from thè hot milk, and lowèr thè hèat.
- Slowly add thè ègg yolk mixturè to thè milk, making surè to kèèp stirring so that thè èggs don't scramblè!
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Gèt Full Rècipès... spanishsabores.com
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