Homemade Catalan cream: here’s a way to make the crust without having to use a culinary torch

published on 6 March, 2018 at 13:00
Here’s a brilliant way to get that lovely crust on the top of your Catalan cream!
 
INGREDIENTS
4 egg yolks
100g sugar
30g cornstarch
500ml milk
cinnamon
lemon zest
 
DIRECTIONS
1. Warm up the milk, cinnamon and lemon zest in a small pan.
2. Pour a mixture of sugar, egg yolks, and cornstarch into the milk.
3. Whisk rapidly and let it simmer for a few minutes.
4. Freeze for one hour.
5. Sprinkle the top with sugar and bake at 200°C for 3 minutes.
6. Serve. If the cream appears to be too soft, refrigerate it for a couple of hours.
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