Must-try food in Spain! Catalan specialty desserts, caramel custard from the Barcelona area. Recipe source: http://ricette.giallozafferano.it/Crema-catalana.html It does n’t matter if there is no last oxyhydrogen flame, you can also use the grill function of the oven. The picture originates from the network.
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Corn starch is placed in a small bowl.
Pour a little milk into the small bowl from the previous step and mix well.
Lemons take lemon zest. Be careful not to have white parts. The taste is bitter.
Pour out the remaining milk in a saucepan.
Add lemon zest.
Add half of the white sugar.
Stir and cook until it turns off.
At the same time, the other half of sugar is poured into a large bowl with 4 egg yolks.
Step 2 Pour the prepared starch milk into the bowl. Stir well.
Pour the filtered milk from the 8th step.
Stir until uniform.
Pour all the liquid into the previous pot.
Continue to boil over high heat, stir while cooking, and remove from the heat for about two minutes. This step will make the cheese more smooth and tender.
The cheese liquid is divided into small refractory containers, that is, containers that can be used in the oven. After cooling at room temperature, put it in the refrigerator for 2 hours.
After refrigerating, take it out and sprinkle sucrose evenly on the surface, as well as ground nutmeg.
Two methods. One is to use oxyhydrogen flame. The second is to use the oven, open the fire grill and preheat for 5 minutes. The oven door is kept open during the whole process. The container is placed on the grill and placed in the top layer of the oven. It can be baked for about 5 minutes.