Catalan Cream

Dissolve the cornstarch in a small glass of milk. Once it has dissolved, we will set it aside for later use. Separately, we will beat the sugar with the egg yolks, discarding the whites, which you can save to use in another recipe if you want. Use a whisk to mix the ingredients well until it forms a creamy paste. Set this mixture aside as well; we will use it a little later.

In a suitable saucepan, place the rest of the milk and heat it up. Add the lemon peel to the milk, which you will first wash to remove any dirt, and then use a sharp knife to cut off the skin, being careful to only remove the yellow part, as the white part of the lemon can give a bitter taste. When the milk begins to boil, put it on a low heat, remove the lemon peel and add the beaten egg yolks with the sugar, and beat a little to mix well. Next, add the glass of milk with the cornstarch and beat until the mixture thickens well.

Remove from the heat and pour into individual containers. Normally, very characteristic clay containers are used, but if you don't have one, use different ones. Sprinkle a layer of sugar on top, and with a kitchen blowtorch burn it until it has the typical color of Catalan cream, and let it cool for several hours, so that it sets well and cools. And once you serve it, enjoy this exquisite dessert.

Bachelor of Nutrition
Gianella Pedemonte