Food Council makes Creme Catalana a Spanish dessert

Registered Dietitian Heidi Harkopf is making Creme Catalana in the kitchen.

There is simply no perfect substitution that suits the simplicity of milk’s ingredients, its nourishing effects on our bodies, and its origin, right here in our vicinity.

Crema Catalana is a Spanish dessert that highlights the wonderfulness of real meals: real milk, real eggs, and real sweetener!

Click right here for the recipe.

Ingredients:

1 cup milk 240ml
One strip of orange peel (now not zest)
One strip of lemon peel (no longer zest)
One cinnamon stick
Two egg yolks
3 tbsp sugar (great/normal will paintings)
1/2 tbsp cornstarch (corn flour)
2 tbsp superfine sugar (to top)

Instructions:

Ahead of time

Gently warm the milk over medium-low heat in a small saucepan with the portions of orange, lemon peel, and cinnamon. Keep on infusing it.
Meanwhile, collectively, whisk the egg yolks, sugar, and corn starch (corn flour).
Take the lemon ora, no peel, and cinnamon out of the milk. Gradually upload the egg mixture into the nice and cozy milk, whisking as you visit to ensure you don’t get scrambled egg lumps. I generally take it off the heat to help keep away from heating the egg an excessive amount.
Put the pan lower back on a low warmness and warm, stirring continuously until it is thickening.
Pour into the individual ramekins (or ceramic dish), allow to cool, and refrigerate for at least 4 hours or overnight. I’d endorse masking with dangle wrap against the floor to avoid forming a thick skin.

When equipped to serve:

Sprinkle high-quality sugar frivolously over the top, then soften the sugar both with a blowtorch or beneath a broiler (grill) to form a sugar crust.

Notes:

Note that if you have any lumps inside the combination, you may pressure it through a quality sieve as you pour it into the ramekins/dish.

If you want to make a larger amount, multiply the whole thing aside from the cinnamon stick — one is nice with double or triple the recipe.

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