A detailed recipe for Catalan cream with a photo. the recipe – Ingrid Hoffmann, the lead chef, продюсер 
Time: 30min Difficulty: easy Portions: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 tbsp. milk
- 4 strips of orange zest
- 2 cinnamon sticks
- A pinch of salt
- 8 yolks from eggs of category CO
- 1 tbsp. sugar plus some more for caramelization
- 1 tbsp. l corn starch
- 2 tsp vanilla extract
- Additional equipment: 10 ramekins (diameter 13 cm.)
Recipes with similar ingredients: milk, orange zest, cinnamon, vanilla extract, eggs, starch
Recipe preparation:
- In a medium-sized stewpan, bring the milk to a boil, orange zest, cinnamon sticks and salt. Then reduce the heat to weak and cook for 3 minutes to mix tastes. In a large bowl beat egg yolks with a glass of sugar until the mixture turns white and will not increase in volume. Mix corn starch with 1/2 tbsp. water and mix the solution thoroughly.
- Remove from milk and discard orange zest and sticks cinnamon. Constantly whisking with a whisk, gradually add milk to egg mixture. Pour the mixture into the saucepan again and bring to low boiling over medium heat, constantly stirring with a whisk, until the mixture thickens, about 3 to 5 minutes.
- Strain the cream in a large bowl and add the vanilla extract. Pour the cream into 10 ramequins (13 cm in diameter) and smooth surface. Let cool slightly, then cover the food racks film and refrigerate for at least 8 hours or up to 24 h. When serving Catalan cream, sprinkle evenly each frame 2 tsp Sahara. Use a kitchen burner to melt sugar until caramelized and crisp brown. Serve right away.
