Easy

Egg (yellow)

unit

White sugar

Semi-skimmed milk

Cornstarch/Maizena

Cinnamon (powder)

teaspoon

Lemon zest

Catalan cream

Place the milk, sugar, lemon zest and cinnamon powder in a saucepan. Stir with a wooden spoon and bring to the boil. Remove from heat.

Separate 1/2 glass of milk and add the cornstarch. Stir.

Add the egg yolks to the remaining milk and heat over low heat.

Slowly pour in the milk and cornstarch mixture, beat well and allow to thicken. Pour the cream into terrines and leave to cool. Once cold, sprinkle with sugar and caramelize the surface.

Easy

10 min

Spanish

Dessert

Servings

4

Nutrition

/ per serving

Directions

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