Yield > 6
Keys : Desserts Spanish Spain European Mediterranean Spanish
Ingredients :
4 1/2 cup Milk
7 x Egg yolks
1 1/3 cup Sugar
3 tbl Cornstarch
1 stk Cinnamon
Rind of 1/2 lemon
Method :
• Heat 3 1/2 cups milk with cinnamon stick broken in
pieces and lemon rind. Bring to a boil and simmer 5 to 6
minutes.
• Separate yolks from whites. Add half of remaining cold
milk to yolks and beat well. Add rest of cold milk to cornstarch
and beat.
• Strain boiled milk into clean saucepan. While stirring it
constantly over the fire without letting it come to a boil, add in
rapid succession 2/3 cup sugar, the egg yolk mixture, and the
cornstarch diluted in milk. The custard will thicken quickly.
Continue stirring until it is the consistency of a thick cream
sauce. Pour at once into six shallow dessert plates.
• When custard has cooled to room temperature, sprinkle
surface with remaining sugar. Put under hot broiler just long
enough to turn sugar an even light brown. Chill cream before
serving.
• Comments: Catalan cream custard can be made with
only five egg yolks, or, for a very rich dessert, with as many as
ten yolks for 4 1/2 cups of milk.
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