Рецепт Catalan Cream Custard (Crema Catalana)
| Порций: 6 |
Ингредиенты
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Инструкции
- Heat 3 1/2 c. lowfat milk with cinnamon stick broken in pcs and lemon rind. Bring to a boil and simmer 5 to 6 min.
- Separate yolks from whites. Add in half of remaining cool lowfat milk to yolks and beat well. Add in rest of cool lowfat milk to cornstarch and beat.
- Strain boiled lowfat milk into clean saucepan. While stirring it constantly over the fire without letting it come to a boil, add rapid succession 2/3 c. sugar, the egg yolk mix, and the cornstarch diluted in lowfat milk. The custard will thicken quickly. Continue stirring till 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 warm broiler just long sufficient to turn sugar an even light brown. Refrigeratecream before serving.
- Comments: Catalan cream custard can be made with only five egg yolks, or possibly, for a very rich dessert, with as many as ten yolks for 4 1/2 c. of lowfat milk.