Crema Catalana Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
5 cup: Whole milk, (do not use
Lowfat or nonfat),
8: 3x1inch strips lemon peel,
4: 3x1inch strips orange peel,
2: Cinnamon sticks, broken in
Half,
8 large: Egg yolks,
1 cup: Sugar,
1/2 cup: Cornstarch,
6 tbsp: Brown sugar,
Vanilla extract,
Directions:
Combine milk, lemon peel, orange peel and cinnamon sticks in heavy
medium saucepan. Bring to boil. Reduce heat to low and simmer 10
minutes, stirring occasionally. Remove from heat. Discard lemon
peels, orange peels and cinnamon sticks.
Using electric mixer, beat egg yolks and sugar in large bowl until
light and lemon colored. Beat in cornstarch. Gradually whisk in hot
milk. Return mixture to same saucepan. Cook over medium heat until
mixture boils, whisking constantly, about 10 minutes. Divide custard
among six 2/3cup custard cups. Refrigerate at least 3 hours or
overnight.
Preheat broiler. Sprinkle brown sugar evenly over custards. Broil
until brown sugar caramelizes. (Or caramelize with round branding
iron). Serve.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6302
Source from luhu.jp
medium saucepan. Bring to boil. Reduce heat to low and simmer 10
minutes, stirring occasionally. Remove from heat. Discard lemon
peels, orange peels and cinnamon sticks.
Using electric mixer, beat egg yolks and sugar in large bowl until
light and lemon colored. Beat in cornstarch. Gradually whisk in hot
milk. Return mixture to same saucepan. Cook over medium heat until
mixture boils, whisking constantly, about 10 minutes. Divide custard
among six 2/3cup custard cups. Refrigerate at least 3 hours or
overnight.
Preheat broiler. Sprinkle brown sugar evenly over custards. Broil
until brown sugar caramelizes. (Or caramelize with round branding
iron). Serve.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6302
Source from luhu.jp
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