Catalan classic cream with caramelised crust

6 servings
5 hours 35 min


1. We pour milk into a saucepan, put lemon and orange peels in it, as well as a cinnamon stick.

2. Put the pan on a medium heat and heat, but without bringing to a boil, remove the pan from the stove and leave to infuse milk under the lid for an hour.

3. Separate the yolks into a bowl, pour 100 grams of sugar and mix everything until homogeneous.

4. Add cornstarch to the yolks and sugar and stir again.

5. We filter the milk through a sieve, pour it into the egg mixture. Mix everything thoroughly again. We pour the resulting liquid into a saucepan, put it on the stove (medium fire).

6. Heat the mixture without ceasing to stir with a wooden spatula until the mass thickens.

7. We filter the finished cream through a sieve, pour it over portion pials, cover them with cling film and put it in the refrigerator for 4 hours to cool. You can all night long.

8. Before serving, sprinkle the cream on top with the remaining sugar and caramelize it with a burner - you should get a mouth-watering caramel crust. Instead of a burner, you can heat a thin spoon and walk it over a layer of sugar. Enjoy your meal!