Dessert Catalan brülé cream

Step 1. How to make a dessert Catalan classic brüle cream with caramelized crust? First, prepare all the necessary ingredients. You can use any fatty milk for cooking.

Step 2. How to make a fragrant milk base for cream? Pour the milk into a pan, put the skin of lemon and orange in it, as well as a cinnamon stick. Place the pan on a medium fire, heat it up but do not bring to a boil. Remove the pan from the stove, cover with a lid and let the milk brew for 1 hour.

Step 3. How to prepare egg mixture for cream? In a separate bowl, mix egg yolks with 100 grams of sugar until you get a foam of gentle color. Add the starch and mix well, until the lumps disappear.

Step 4. How to combine milk and egg mixture and cook cream? Strain the milk through a sieve and combine in a pan with egg mixture. To make the cream appear without lumps, pour milk into the eggs with a thin trickle, constantly stirring with a corolla. Cook on medium heat until thickening for about 10-15 minutes. The exact time will depend on the pan chosen and the features of your stove.

Step 5. How to prepare a cream for the creation of caramelized crust? Strain the finished cream through a sieve, pour into portion forms, cover them with food film, remove them in the refrigerator for 4 hours to cool down for stabilization. You can keep it all night. Do not remove the film until it is completely cooled - the condensation will make the cream watery.

Step 6. How to make a caramelized crust on Catalan cream? Sprinkle the cream with the remaining sugar in an even layer of 2-3 mm. Less is burned, more is not caramelized. How to make a caramelized crust with a burner? Driving the flame of the burner at a distance of 5-7 cm in circular movements until the sugar melts into an amber glossy crust, without lingering for a long time in one place. Instead of a burner, you can heat a spoon red and walk it through a layer of sugar. Keep it convex upwards and at a distance of about 1 mm from the sugar.