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Ingredients:
- 700 ml of milk
- 1 BAM vanilla pod
- 1 cinnamon stick
- 1 teaspoon grated lemon peel
- 1 teaspoon grated orange peel
- 5 egg yolks
- 70 g sugar
- 30 g starch
- brown sugar
Egg custard Catalan style
-
Preparation time:
3 h 30 min -
Difficulty:
-
Number of ingredients:
9
Instructions:
1. Step
Heat the milk in a saucepan and add the halved vanilla pod, cinnamon stick and lemon and orange zest. Just before boiling, reduce the heat, cover the pan and leave the milk to stand for 5 minutes to infuse the flavours. Then strain the milk through a colander into another pot, scraping the seeds from the vanilla pod and adding them to the milk.
2. Step
Whisk the egg yolks, sugar and starch in a bowl. Slowly pour the warm milk into the egg mixture, stirring all the time. When about a third of the milk has been added, pour the egg mixture into the pot with the remaining milk.
3. Step
Place the pot with the milk on the hob and cook over a low heat, stirring constantly, for about 5-8 minutes until the cream thickens. The cream must not boil, as the eggs will curdle it.
4. Step
Pour the cream into the cups and cover them with cling film to prevent a crust from forming on the surface during cooling. Once the custard has cooled to room temperature, place it in the fridge for at least 3 hours or overnight to chill well.
5. Step
Sprinkle 1-2 teaspoons of brown sugar on top of each cooled custard in a cup. Caramelise the sugar with a kitchen torch until a golden brown crust forms.
Gluten free
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