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Crema catalana

Happy Saturday to all dear friends ...

... Here I am with the recipe that I have experienced Thursday; yes .. the Catalan cream was all I wanted to do it and finally I did. And 'one of my favorite desserts ... only flaw, not having the blowtorch (used by pastry chefs) are not able to make candy as I go ... well, patience ... it was fabulous, however, served hot e.. . do not tell you the smell of cinnamon in the air .. mmmmmmhh ... back to reality, here's the recipe, easy and fast ...

Crema Catalan

SERVES 4

INGREDIENTS:

4 egg yolks;

6.5 dl milk;

160 gr di ZUCCHERO;

30 gr di MAIZENA;

1 stecca di CANNELLA;

1 scorzetta di LIMONE;

PROCEDIMENTO:

- Portate a bollore 5,5 dl di latte con la cannella e la scorzetta di limone e spegnete il fuoco.

- Montate i tuorli con metà dello zucchero ottenendo un composto spumoso.

- Filtrate il latte caldo e, con una frusta, incorporatelo ai tuorli versandolo a filo.

- Diluite la maizena nel latte freddo tenuto da parte e amalgamate il tutto al composto.

- Cuocete la crema a fuoco basso senza farla bollire e sempre mescolando finchè si è addensata.

- Please share in china 4 small bowls of fire with low sides (me, not having the porcelain bowls I use 2 larger terracotta are still well in the oven .. and here for the next time I munir porcelain bowls also!) and let cool completely in refrigerator.

- Just before serving, sprinkle the surface of the cream with the remaining sugar and place the bowls under the grill for a while because caramelizes (for this there is also a special iron, which is red-hot and then place on the couch or the sweet little blowtorch used by chefs and pastry chefs).

... ... Here it is ready to gobble

Now I leave ... I am going to prepare the salad to my baby tonight ...!!

Good evening to all ..

to

-Amber-