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Crema Catalana is one of the most internationaly famous recipe. Hereafter you can find the recipe we do at ART I SA
Type of cooking: To boil in pot · Yield: 10 Servings · Preparation time: 45 ‘
Crema catalana

INGREDIENTS: 1000 gr milk, 250 gr cream 18% fat, 150gr white sugar, peel of 1 lemon, ½ cinnamon stick, 250 gr egg yolk, 35 gr corn starch
STEP 1: In a saucepan bring to boil milk, cream, sugar, cinnamon and lemon peel. Once it has boiled, remove from heat, cover and let stand for 20 minutes. After the dwell time, bring to a boil again.
STEP 2:  Meanwhile, in a bowl mix the egg yolks well with cornstarch (should not be lumpy) and set aside. Once thee first preparation boils, remove the cinnamon and lemon peel; soon start pouring in the form of thread and without to whisk up the mixture. Once the mixture thickens we have the Catalan cream.
Catalan Cream - Step by step
STEP 3: Dose it into individual pan or placed in a glass container, cover with plastic wrap to skin and lead to the refrigerator to cool down. To serve, cover with cane sugar or demerara and burned with a blowtorch.
Proceso 2

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