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Crema catalana, lemon zest, cinnamon, caramelized with brown sugar |

Brunch, Vegetarian, Sweet, Cream, Fruits

All the way from beautiful spain, this dessert is a perfect sweet touch for your guests.

Note

Rince the pot or pour a tablespoon of sugar in the pot before you bring it to a boil, so the milk doesnt stick to the bottom.

Mix some of the sugar with the corn starch to prevent from lumps.

Ingredients

Recipe for 12 tapas

Catalan pudding

750 Ml

Milk

6 Unit(s)

Egg yolk

180 Gr

Sugar

35 Gr

Cornstarch

1 Stick(s)

Cinnamon

1 Unit(s)

Lemon zests

1 Unit(s)

Lime zest(s)

Garnish

4 Unit(s)

Orange

Preparation time: 30 min

Catalan pudding

In a pan, bring half the milk to a low simmer.

Remove from the heat and add the cinnamon and the lemon and lime zest. Leave to infuse for 15 minutes.

Sieve and add the remaining milk for a total of 500g.

In a bowl, vigorously beat the egg yolks with the sugar and the corn starch.

Slowly pour in the milk in the egg yolk mix while whisking. Pour back in the pan and place on the heat.

Bring to a boil while vigorously whisking until the custard thickens.

Pour it all in ramekins of your choice.

Allow to cool before placing in the fridge overnight putting cling film on the surface of the pudding.

Just before serving, sprinkle some brown sugar and caramelize the surface using a blowtorch or place under the broil.
Topping

BE CAREFUL, do not carry out this operation too far in advance, your supremes will lose all their juice.

Peel the oranges raw, using the small knife, remove the supremes from the citrus fruits. Make sure you don't have any leftover whites on the supremes.

Rince the pot or pour a tablespoon of sugar in the pot before you bring it to a boil, so the milk doesnt stick to the bottom.

Mix some of the sugar with the corn starch to prevent from lumps.

Class with similar recipe

Thursday, November 28th 18:00 to 21:00

Quebec city

115 $ / pers.

LES 6 à 8 COCKTAIL/TAPAS

NEW ! Chic tapas! Cocktail and tapas classes

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More information

14 / 14

115 $ / pers.

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