Catalan Cream Recipe

Ingredients:

• 4 cups milk
• 1 cinnamon stick
• Peel of 1 lemon
• 1 cup sugar
• 8 egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, heat the milk, cinnamon stick, and lemon peel over medium heat until it begins to simmer. Remove from heat and let cool slightly. Remove the cinnamon stick and lemon peel.
2. In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes light and frothy.
3. Add the cornstarch to the egg yolk mixture and whisk until fully combined.
4. Add the milk mixture to the egg yolk mixture and whisk until fully combined.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
6. Remove from heat and stir in the vanilla extract.
7. Let the mixture cool for a few minutes before pouring it into individual ramekins or a large dish.
8. Chill in the refrigerator for at least two hours before serving.
9. Before serving, sprinkle a thin layer of sugar over the top of each portion and caramelize with a kitchen torch or under the broiler.

Serving Suggestions:

Catalan cream can be served as a standalone dessert or accompanied by fresh fruit or a cookie. It pairs particularly well with a glass of sweet sherry or Moscatel wine.

Verdict:

Catalan cream is a deliciously creamy dessert with a hint of cinnamon and lemon that can only be described as heavenly. The caramelized sugar topping adds a delightful crunch and sweetness to offset the richness of the custard. This recipe is the perfect way to impress your dinner party guests or simply indulge in a luxurious treat for yourself.