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Custard with a twist, but don’t
confuse it with the English version that we use with steamed
puddings, a traditional and deservedly popular dessert. Elevated
to an art form in many of the more avant garde restaurants and
equally as revered as the crème Brule. Ideally served
in a cazuelita 10-15cm, available from Saborear. |
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Serves approximately 6 people.
1) Beat the egg yolks and 150gm
sugar in a bowl.
2) Put the (3/4 litre) milk into a saucepan with the cinnamon
and lemon peel, bring to the boil.
3) Remove milk from heat source and strain it into the egg
yolk/sugar mix, whisking constantly.
4) Dissolve the cornflour in the half-cup of milk and then
stir into existing milk/egg yolk mixture.
5) Pour the mixture into the saucepan and cook on a low heat,
stirring constantly, just until it starts to bubble.
6) Remove mixture from heat and strain into a shallow pudding
bowl. Let the custard cool.
Before serving, sprinkle the top with remaining 50gm sugar
and caramelise using, blow torch or the base of a small frying
pan (heated red hot). Whilst this may seem like an unnecessary
subtlety, one of the very joys of Crema Catalana is the joy
of breaking through this crispy sweet crust. You may also
like to decorate this pudding with biscuits small pieces of
cake and/or whipped/canned cream.
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