התמונה להמחשה בלבדCrema Catalana
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In crema catalana, Milk, Double Cream and Cinnamon Stick are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.
- 2When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.
Nutrition
- Calories
- 554
- Protein
- 16.6g
- Carbs
- 64.1g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To ensure a velvety texture and prevent lumps, cook the custard over a low heat while whisking constantly. Remember to strain the mixture after cooking to remove any bits of lemon peel and cinnamon.
Culinary reasoning
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In crema catalana, Milk, Double Cream and Cinnamon Stick are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
