Crema Catalana, 1 of the Spanish memorable desserts ever – (video + Spanish cream recipe)
This Spanish cream recipe can easily be called one of the brothers Crème brûlée, a Spanish cream recipe from the Catalonia region (Catalogna), near the famous city of Barcelona (Barcelona). Many people make this cream better. They know other worms, but for lovers of worms, each one is unique. The main ingredient of this dessert is cream milk. This Spanish cream recipe is also popular in the neighboring countries of Spain, followed by a little sugar and finally flamed caramel like Crème brûlée.
To make this Spanish cream recipe you need 15 minutes to prepare and 45 minutes to rest the cream in the refrigerator. After Croquettes, Garlic soup and Arroz tapado, it is time to make this Spanish cream recipe.
- Milk 500 ml
- Sugar 100 g
- Corn flour 30 g
- Yolk 4 pcs
- Cinnamon stick 1 pc
- Lemon peel 1 pc
To start this Spanish cream recipe, we grate the lemon peel and put it aside. Try to grate only the yellow part.
Dissolve corn flour with a little cold milk in a good container, so that the flour is completely and uniformly dissolved in milk.
Pour the remaining milk together with half a cup of sugar and lemon and cinnamon sauce in the pot and bring to a boiling point then flame.
Mix the egg yolks with the remaining sugar and mix well, until it is a little puffy and its color is bright and it is desirable to cream.
Add the mixture of corn and milk flour originally prepared to the eggs and mix well.
Let’s loose the milk from the filter and add to the egg fluid, adding to the time to avoid cooking the yolks, stir the mixture quickly and add the milk at least.
Place the liquid on the flame and cook for about 2 minutes to make a cream and one hand. (Note that you should still stir).
Your worm is present. Pour it in your favorite dishes to cool them down and get them. Enjoy this Spanish cream recipe!