Following our interview with Marti Sans Gallardo last month we asked him to share a unique recipe from his native land: Catalan Cream, a sweet cream dessert made of milk and egg, scented with cinnamon and lemon, and served with a burnt sugar crunch topping.
We can 100% vouch for it being absolutely delicious!
1 lt milk
175 gm caster sugar
1 cinnamon stick
The peel of 1 lemon
175 gm of egg yolks (approx. 7 yolks)
40 gm cornstarch
Caster sugar to sprinkle on top
Mix the egg yolks together with the sieved cornstarch in a bowl.
Pour the milk and sugar into a saucepan, add the cinnamon stick and bring it to the boil.
Strain the milk and pour it into the bowl with the egg yolks and cornstarch, and mix together.
Pour it back into the saucepan over a low flame, stirring all the time until it thickens.
Pour the mixture into ramekins or bowls and let it chill before putting into the fridge to set (will take a few hours).
Just before serving, sprinkle a layer of sugar over the top and using a blowtorch caramelize it to form a crunchy topping.
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