Crema Catalana En Forma De Cinco Casas

Summary

Ingredients

• 750 ml milk
• 50 grams sugar
• 1 bag vanilla sugar
• 1 drop bitter almond flavor
• 1 lime (s), untreated, grated zest it
• 1 pinch (s) tonka bean (s)
• 50 g cornstarch
• 6 egg yolks
• cane sugar, brown

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Instructions

1. Half of the milk (375 ml) is heated with the sugar, vanilla sugar, bitter almond aroma, lime zest and grated tonka bean, but not brought to the boil. The second half of the milk is stirred with the starch and the egg yolk until smooth.
2. Now both are put together and heated over low to medium heat with constant stirring until a homogeneous and thick cream is formed. The cream must not boil, otherwise the egg yolks will curdle.
3. Pour the cream into four flat bowls. Place the bowls in the refrigerator and let them cool and set for at least 3 hours.
4. Before serving, the cream is sprinkled with brown cane sugar. The amount is left to personal taste. Melt the sugar over the cold cream with a bunsen burner and serve immediately.
5. The Spanish version of the crème brulée is ready.