Over the last few years, I dabbled in several times preparation of this cake is that, among 'other things, a favorite of my husband. I have tried several recipes here and there taken from magazines, books and websites trying to get the Catalan cream served in restaurants. Well, although modifying the doses of ingredients, decreasing or increasing the proportions of milk and cream and varying the number of eggs, have never managed to achieve the consistency that we are offered in restaurants. Then, at some point, I thought that probably most of them use mixtures that are ready to trade, since the texture, flavor and color is the same for all. So I gave up looking for that result that certainly does not belong to a handicraft, but only in industrial preparations, and I chose the recipe I thought was best among all those I tried. So I offer my crema catalana "home made" that everyone loves and continues to be successful every time I put on the table.
Let me know what you think ... a kiss and good week!
Ingredients: (for 8 servings)
500 ml milk 500 ml cream 160 g sugar
40 g of cornstarch or potato starch
8 yolks' egg
a vanilla bean
lemon peel sugar cane
Procedure:
Pour the milk into a pot, but two spoons, cream, lemon zest, vanilla bean recorded for long, bring to boil and remove from heat. Leave to infuse for about 30 minutes. In a large bowl, fitted with a whisk the egg yolks with sugar, add the dissolved cornstarch with two tablespoons of cold milk and add the milk and cream hot filtered. Put the mixture into a saucepan and cook the mixture over low heat for about 2 / 3 minutes from 'boiling. Pour into bowls over the edge down, to leave stiepidire 30 minutes, then put in refrigerator to cool. Just before serving, sprinkle the surface of the cream with the brown sugar and caramelize with the 'special lighter otherwise, if they are lacking, put the bowls under the grill of a hot oven for two minutes.
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