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Catalonian Cream
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The most famous Spanish sweet and comes from Barcelona and is none other than the delectable cream of the region. With few differences from the cream broule
Catalonian-cream Ingredients
4 ½ cups milk
7 yolks
1 1 / 3 cup sugar
3 tablespoons corn flaour
1 cinnamon stick
peel from half a lemon
Directions
Heat 3 ½ cups milk and add the cinnamon and within the skin. The boil for 5 minutes.
Hit egg yolks well with the half frozen milk we left. With the other half dissolve the corn flaour.
Remove the cinnamon and the rind and transfer the boiled milk in another net pot. Add the 2 / 3 cup of the sugar and mix. Light the fire before taking boil stirring constantly slowly add the eggs and then the corn flaour. The cream we will quickly clot and will understand that it is ready to jump from the fire.
On hand to 6 bowl and allow to come into still wines hot room and put in refrigerator.
Serve fresh cream.
Duration: 30 minutes |
Average Rate = 5  Rate it
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