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Recipe Catalan Cream

Doses for: 4 persone
realization time: 24 minutes


CREAM INGREDIENTS Milk 500 grams, Yolks 4, Sugar 100 grams, Lemons 1, Cinnamon sticks 1 Corn starch (cornflour) 25 grams FOR CONSUMPTION Cane sugar as required


To prepare the Catalan cream, first pour the cornstarch in a small bowl, add a small portion of the 500 grams of milk and mix with a whisk to dissolve it. Pour the remaining part of the milk into a saucepan, add the cinnamon, the rind of a lemon and 50 grams of sugar. Mix with a whisk and heat until you reach a boil. Meanwhile in another bowl pour the egg yolks and the other 50 grams of sugar. Beat with a whisk, then add the dissolved cornstarch 8 and mix with a whisk. When the milk has reached a boil, strain it directly into the bowl with the egg mixture and always mix with a whisk. Transfer back to the inside of the pot and cook on the heat, stirring constantly, until you have obtained a smooth and creamy consistency. Transfer the cream obtained into the cocotte, cover with cling film and leave to cool in the refrigerator for at least 2 hours. When serving, take the cocotte back, sprinkle the brown sugar over the entire surface and pass over the torch to allow the sugar to caramelize. When the typical crust has been created, serve your Catalan cream.

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