Shopping list (for 4)
500 ml whole milk
4 free range organic egg yolks
200g caster sugar
1 tablespoon cornstarch
1 teaspoon cinnamon powder
zest of half a lemon
zest of half an orange
demerara sugar, for the crunchy layer
Here's another Spanish favorite recipe from the good Saint Nicolas, a pudding this time! Yummie and sweet, made with eggs, milk, fresh fruit and cinnamon, with a coloured sugar layer on top, delicious! The kitchen Pieten like to make it, then they can work with the burner! Such fun!
How to make Crèma Catalana
Separate the eggs, freeze the egg whites.
Beat the egg yolks with the sugar.
Beat until it's pale and fluffy.
Grate the lemon and the orange.
Add zest, cinnamon and cornflour to the egg mixture.
Whisk it all together until smooth and well combined.
Add the milk while whisking, beat until the milk is incorporated.
Put the pan on low, heat the contents slowly and while stirring you wait for the crema to thicken
Pour the thickened hot crema into bowls.
Sprinkle a layer of demerara sugar over the crema.
Make sure your burner is well filled.
Move it over the sugar until it forms a crunchy brown layer.
It looks beautiful and it tastes amazing!
Eat the Crema Catalana while warm.
It's no wonder that Sinterklaas and his Pieten family all love it! :))