A classic dessert that everyone likes, that we can version at pleasure just by changing the flavours we use in its preparation. Instead of the traditional cinnamon with lemon we can use vanilla, orange peel, star anise or cardamom or even add some cocoa powder or a little chocolate (50 g will be enough, we do not want to make the taste of the Catalan Cream disappear). The final cooking time of this dish may vary a little depending on the temperature of the milk: if it is cold, it may need a couple of minutes more.
Productos con los que prepararla
Ingredients
- 500 ml of whole milk at room temperature
- 4 egg yolks
- The skin of a lemon (only the yellow part)
- A cinnamon stick split in half
- 80 g sugar (about 4 spoonfuls not too full and more to caramelise)
- 20 g corn starch (Maize, 1 tbsp. not too full)
- 1 tablespoon of cold water (15 ml)
Instructions
- Place the blade accessory in the Chefbot’s glass. Add the 500 ml of milk, the 4 egg yolks, the 80 g of sugar and the corn starch dissolved in a spoonful of cold water so that there are no lumps. Program 30 seconds at speed 6 and close the glass.
- Open the Chefbot’s glass, remove the blade accessory and put in the whisk accessory. Program 10 minutes at 85°C, speed 3 and close.
- At the end of the cycle, program 2 minutes at speed 2, without temperature. Open the Chefbot and check that the cream has thickened (it will thicken even more when it cools down) and that there are no bubbles on the surface. If there are, program 2 minutes at 85ºC, speed 3 and close.
- If you cut it, you can add 30 ml (2 spoonfuls) of very cold milk, program 2 minutes at speed 2 and close.
- When ready, open the Chefbot, wait about 10 minutes for it to harden, remove the cinnamon and lemon peel and move on to 4 small pans, which you will film on contact (with the film stuck to the cream, so that it does not crust). Take it to the fridge for at least 3 hours and before serving, add some sugar and caramelize with a blowtorch or a burner.