Portions / number of people: 4 people
Preparation Time: 240 minutes
Cooking time: 15 minutes
Very Creamy Catalan Cream
750 ml. Whole milk
200 gr. of sugar
50 gr. cornstarch
How to prepare
The first thing we must do is dilute the cornstarch in a glass of milk.
Then we beat the egg yolks with the sugar. We will not stop beating until we see that the mixtyre we get is very creamy.
Place the rest of the milk in a pan and place over medium heat, along with the skin of a lemon, previously washed. When the milk begins to boil we lower the fire, remove the skin of the lemon and add instead the mixture of yolks with the sugar. Beat again until all ingredients are well integrated.
Then add the glass of milk with the cornstarch, and continue beating until the desired creamy texture is gotten. Then remove from the fire and pour into individual earthenware containers.
Finally, do not forget to sprinkle a thin layer of sugar on each dessert. With a cooking torch we will burn it to be crispy and then let it cool in the refrigerator for several hours, so that it picks up and finishes curdling. Delicious!
4 de diciembre de 2016
Porciones / número de personas: 4 personas
Tiempo de Preparación: 240 minutos
Tiempo de cocción: 15 minutos
Crema Catalana Muy Cremosa
Ingredientes para preparar Crema Catalana muy Cremosa
Cómo preparar Crema Catalana muy Cremosa
3 de diciembre de 2016
500 ml. milk
500 ml. cream (half and half)
200 gr. of flour
150 gr. of sugar
Egg to batter
Flour to batter
Sugar to batter
Cinnamon to batter
In a saucepan or casserole dish that allows us to beat with comfort we add milk, cream, flour, sugar, vanilla and lemon zest. We put it on the stove to heat and with the beater we begin to stir so that all the ingredients mix well, and until it begins to boil.
Then we remove checking that it has no lumps and is finished.
After being cooked, we must pour it in a container to be squared or rectangular (we grease container first with butter so that it does not stick). The size of it should allow us to remain a height of less than 1.5 centimeters.
When it is cold we will see that it has become solid, then cut it into squares, rectangles, rhombuses, as we like and after passing them through beaten egg we fry it in abundant oil.
When we take the pieces from the oil we will place them on absorbent paper towel to drain some of the oil, then we sprinkle with sugar and a little cinnamon that we will see disappear as it melts into the fried milk.
You can eat when the chunks are still warm or wait until they cool down if you have enough patience.
500. ml. de nata para montar 35% m. g. (crema de leche)
200 gr. de harina
150 gr. de azúcar
Aroma de limón
Aroma de vainilla
Huevo para rebozar
Harina para rebozar
Azúcar para rebozar
Canela para rebozar
2 de diciembre de 2016
For 6 people
1 liter of milk
5 egg yolks
100 g of sugar (four tablespoons)
A piece of lemon peel
1 cinnamon stick
40 g cornstarch (two tablespoons)
1.-Reserve a glass of cold milk and heat the rest with the cinnamon stick and lemon peel. When the milk begins to boil low the fire so that it does not spill and it allows that it boils during five minutes to very slow fire.
2.-Meanwhile, add the cornstarch to the glass of milk that you have reserved and stir until it dissolves completely. Although it may seem like it remains like the cement, it removes, it is going to mix completely and you will see that all the lumps disappear in a moment.
3.-Peel the eggs by separating the yolks from the egg whites. In this recipe you will only use the yolks. Place the yolks in a large bowl and add the sugar and milk with the cornstarch. Beat well with the rods.
4.-After boiling the milk for five minutes, pass it through a strainer to remove any tripping you may have. Now is the time to incorporate it into the yolks. It is very important that you do it little by little.
5.-With the rods in march, pour the milk in the preparation of yolks, without stopping to beat, until you have added all. You will see that you have foam on the surface. It is normal. Pour all the preparation in a saucepan and take it to the fire. The fire should be low, as this preparation sticks and burns easily. You can do it to the water bath, even if it costs you a little more. Remove without stopping with a spoon or a hand stick. When the foam on the surface disappears and the custards thicken, you can remove the saucepan from the fire. This step usually lasts about ten minutes. Do not be impatient or you can get burned.
6.-Pour the custard into cups or a deep bowl type dish. Sprinkle the surface with ground cinnamon, once it has cooled. If you do it through a strainer, the cinnamon will be distributed much better and you will not have any grumito. This is only for aesthetics.
Save the custards in the refrigerator and serve them very cold. You can present them adorned with a waffle or a cookie.
Tip: If you like the thickest custard, add a little more cornstarch, but do not pass, and if you prefer the clearer, add a little less. With that you try increasing or diminishing a spoonful already you will see that the texture changes. Like everything, you have to try until you find the texture that you like. Also reducing or increasing the amount of milk will get thicker or brighter.
1 de diciembre de 2016
Fritters or Tortillas Fritters
For 8 fritters
1 package wheat tortillas
50 g of sugar
1 tablespoon ground cinnamon
Olive oil for frying
1.- Mix the sugar with a tablespoon of cinnamon to taste.
2.- Heat olive oil in a large skillet. Do not let it get too hot because these tortillas should fry very slowly. Place a tortilla in the oil and let it brown on one side. You will see how it is inflated. When you see the golden edges, turn it around. You can give it more than two turns in order to be crispy.
3. When golden, remove the wheat tortilla from the pan and leave it in a dish on absorbent kitchen paper towel. Sprinkle some sugar with cinnamon on top. Do the same with all the tortillas.
4.- Once cold, if you have leftovers, leave them on a plate in a cool and dry place so they do not absorb moisture from the environment. They will last you several days, well, if you do not finish them sooner.
Children love these to snack on at birthdays or any day.