Catalan Cream – gluten free

Makes: 4 servings
Prep Time: 5 minutes
Total Time: 20 minutes plus 3 hours cooling time

2 cups whole milk
1 vanilla bean, split in half
rind of 1 lemon
4 large egg yolks
2 Tablespoons corn starch
1/2 cup granulated sugar
3 Tablespoons raw sugar

1. Heat Milk: In a medium saucepan, heat milk, vanilla bean and lemon rind until steaming, stirring often. Simmer milk 5 minutes then remove from heat. Strain solids from milk and set milk aside. Discard solids.

2. Mix Eggs & Sugar: In a medium bowl, whisk the egg yolks, corn starch and 1/2 cup granulated sugar together until smooth.

3. Temper Eggs: Pour 1 cup of the warm milk into the egg mixture and whisk to combine. Pour in rest of hot milk, whisking to combine. Transfer to saucepan and return to medium heat.

4. Thicken Cream: Slowly heat milk over medium heat until it begins to thicken, whisking often, being careful not to allow mixture to boil. Remove from heat.

5. Fill & Chill: Pour mixture into 4 ramekins or other small, heat proof dishes and refrigerate until chilled, about 3 hours or overnight.

6. Caramelize Sugar & Serve: Immediately before serving, sprinkle raw sugar in an even layer over ramekins. Using a torch, caramelize the sugar. (You may also place under the broiler.) Serve immediately.

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