Catalan dessert
After this really typical Catalan dessert you can easily be addicted!
Ingredients for four people:
1 litre of milk
6 egg yolks
1 lemon
1 cinnamon bar
250g of sugar
Butter 1 piece
Caramel sauce
Preparation:
Peel lemon. Bring the milk with half lemon peel and cinnamon stick to a slow boiling. When the milk boils, remove the cinnamon stick from the milk and let them cold.
In the meantime, put the yolks and 200g sugar in a bowl, mix up a mass.
Enter the cold milk, and heat on low flame slowly stirring in one direction. Do not stop to stir when the mass become viscous.
Make sure that the mass doesn’t begin to boil because the cream could curdle.
Then add some caramel sauce in small tins then add the cream and let it cool.
Enter the rest of the sugar into a pan with a piece of butter and let it caramelise. You may caramelise the sugar for not too long a period and not too hot a temperature in the pan, because it burns very quickly. The caramelised sugar now goes onto the cream.
The Catalans are using a special kitchen device to caramelise the sugar directly on the cream.
