Burnt Caramel Cream
Dessert: Burnt caramel cream with egg yolks, bay leaves and lemon zest. Everyone loves this classic Spanish dessert known as crema catalana.
Ingredients
- 1 l milk (1.5 % fat)
- 65 g cornstarch
- 8 egg yolks
- 8 tbsp cane sugar
- 1 Organic lemon
- 6 small fresh bay leaves
Instructions
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1.
Whisk 200 ml cold milk with the cornstarch until smooth in a small bowl.
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2.
Beat the egg yolks and 2 tbsp sugar with a hand mixer’s whisk in a large bowl until frothy. Then stir in the starch‑milk mixture.
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3.
Rinse the lemon hot, dry it, grate its zest, and add the remaining milk to a pot with the bay leaves; bring to a boil and add the lemon zest.
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4.
Gradually pour the hot milk into the egg mixture in small streams while stirring vigorously.
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5.
Return everything to the pot. Cook over low heat, constantly stirring until a thick custard forms; do not let it boil to keep the yolks from curdling.
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6.
Divide the custard into six heat‑proof bowls (150 ml each). Lightly tap the bottom of each bowl on a kitchen towel to smooth the surface. Let cool and chill for 4–5 hours or longer.
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7.
Just before serving, sprinkle 1 tbsp sugar over each custard and caramelize with a blowtorch or under a very hot oven broiler.
