I can’t believe this is 50th Friday Fiesta already, time flies but it’s been a pleasure to join Fiesta Friday since the very beginning. An enormous thank you to Angie for the best weekly party, your help, and your generosity. I have met so many new blogs, and bloggers during these past 50 weeks because of your Fiesta’s, and so, I bring you today a sweet and unctuous dessert as a thank you!
The Catalan Cream is not a Crème brûlée, it looks like the same but there are some differences, including the ingredients, and the process of cooking. The Catalan Cream contains milk, egg yolks, corn flour, sugar, cinnamon stick and is cooked into a sauce pan on the stove, while the Crème brûlée, contains fewer egg yolks, vanilla, cream, sugar and cooked in a bain-marie into the oven.
This recipe is adapted from the pastry chef Cristophe Michalak. Simple, easy and delicious, I hope you will enjoy it!
Serves: 4 smalls ramekins or 2 medium ramekins (for me).
- 500ml of full-fat milk
- 1 cinnamon stick
- Zest of 1 orange (for me)
- 120g of demerara sugar
- 4 egg yolks
- 25g of corn flour
- Additional sugar for the caramel before serving.
- Boil the milk in a sauce pan with the cinnamon stick and the zest of 1 orange.
- Remove the sauce pan from the heat and cover it and let to infuse for 15 minutes.
- Remove the cinnamon stick from the pan.
- In a bowl, whisk together the egg yolks, the corn flour, and the sugar until it becomes pale and creamy.
- Pour the infused milk into the bowl and whisk slowly.
- Now, pour the mixture into the sauce pan and cook again on a medium heat until the cream becomes thick (stir continually).
- When the cream is ready, pour it into the ramekins and refrigerate for 4 hours (for me).
- Before serving, sprinkle all the surface of each ramekin with demerara sugar and burn it with a blowtorch to make the caramelized layer.
- Serve immediately.
This dessert is unctuous and creamy. You first have the caramel and at the same time, you have the smooth texture of the cream in your mouth!
PS: If you don’t have a blowtorch you have another option, preheat the broiler of your stove, place the ramekins under the broiler and caramelize. Remove from the oven and serve immediately. The only problem is the Catalan Cream will heat up into the oven during this procedure, so be sure to refrigerate for more hours.